78 STORRS AGRICULTURAL EXPERIMENT STATION. 



8. At 20° the Streptococais g7'02ip always increases during 

 the first pe7-iod of tzventy-foiir lioiirs. The absolute numbers shoztf 

 a constaiit increase and frequently , though not always, the pro- 

 portionate mimbers also increase. This gr'oup is always very 

 abundant at the end of twenty -four hours and, in many cases, is 

 relatively more abiindant than iii earlier hours. 



p. At 20° the development of liquefyi^ig bacteria is quite 

 variable. There was practically always an increase in total num- 

 bers, arid sometimes an iyicrease i7i percentage, though frequently 

 a decrease. 



10. At 20° the two species of Sarcina developed only very 

 slightly duri)ig the first period of ripeniyig . They usually in- 

 crease in actual numbers though they decrease in percentage and 

 are never present in numbers sujficient to make them of vuich 

 significa7ice . 



11 . There is a general decrease in 7iumber of miscellaneous 

 species. This is not very noticeable during the first twenty-four 

 hours, though it frequently happens that some of the species pres- 

 ent in small numbers at the outset fail to appear at the e7id of 

 twenty-fozir hours. 



12. At ij° the res7clts are somen'hat different. The most 

 7ioticeable effect is that this tempe?-ature prodtices a lengthening 

 of the original period of no groivth , from thirty-six to forty hours, 

 ajid, altho7igh at the end of forty hours the inimber of bacteria 

 ijicreases, they arc , even at fifty ho2irs, relatively very fetv, usually 

 no more 7inmcrous tha7i those prese7it after eightee7i hojirs i7i i7iilk 

 kept at 20° . 



ij. After forty hours at ij° there is a sofnezi'hat rapid 

 growth of bacteria. This, however, is 7iot due to the develop77ie7it 

 of the coi7i77ion B. acidi lactici but visually to other species. Most 

 freque7itly it appears to be the Streptococcus groiip that develops 

 at this period. 



i^. The effect of the loiv tempcratjire appears to be to check, at 

 least for fifty hours, the groivth of the commo)i lactic oiganis77i, 

 B. acidi lactici. 



J5. The effect of the low te77iperature appears to be to 7)iake it 

 possible for the 77iiscella7ieous species of bacteria that 77iay be pres- 

 e7it i7i the 7nilk to rc77iai7i in abu7ida7ice a lo7iger period. 



