[HARRISON-SAVAGE] BACTERIAL CONTENT OF THE UDDER 39 
Action and importance. The majority of organisms found in the 
udder produced either acid or alkali in milk; those of the latter class 
are usually very intolerant of acid, and, both being present, cannot 
grow if the others have assumed the upper hand. Any alkaline organ- 
isms found occurred only in the foremilk, the rest being cocci whose 
action in milk is slowly acid. Milk drawn from the udder and incubated 
at 37 degrees without transference to another vessel went acid in the 
course of from twelve hours to two days. The lactic acid bacillus was 
isolated once from foremilk, which agrees with the findings of de Freu- 
denreich and Gorini, who observed this organism in the foremilk of a 
small percentage of the cows examined by them. 
M. lactis acidi was isolated several times. This organism gives a 
slightly sour odour and some cultures curdle milk. 
All organisms were identified and conform to the description given 
by Conn and Chester. 
Generally considered, the organisms found are both harmless and 
useless. Nevertheless, their relations to the pus germs on the one hand 
and the lactic acid bacillus on the other render them of some interest. 
Gorini considers the udder cocci the possible prototypes of this latter 
organism —and that they are more nearly akin to the pus cocci may be 
judged from their cultural features. 
Conclusions.—The observations made may be briefly stated as 
follows :— 
1. Aside from the teat and cistern the flora of the normal udder 
is a small one and consists of a few species of cocci. 
2. The flora of the teat and cistern is subject to change which may 
be either practically continuous or slow. 
3. All organisms found in the lower part of the udder are unable 
to penetrate the upper and secreting regions. 
4. The flora of the foremilk is not necessarily any indication as to 
what germs are located within the gland. 
5. All bacteria with which the teat openings come in daily con- 
tact are unable to effect an entrance. 
6. The lactic acid bacillus is occasionally present in normal udders. 
7. The cocci that characterize the middlemilk and strippings come 
from an internal source. 
REFERENCES. 
Conn, W. H. Esten, W. M. and Stocking, W. A. Classification of Dairy Bac- 
teria. Report of the Storrs (Conn.) Agricultural Experiment Station for 1906. 
Harrison, F.C. Report of the Bacteriologist, Ontario Agricultural College and 
Experimental Farm Report, 1896. 
