8o STORRS AGRICULTURAL EXPERIMENT STATION. 



21 . The disappearance of the liquefying organisms and others 

 explains the fact, frequently noticed by those zuho study milk, 

 that the development of lactic bacteria in milk prevents putrefac- 

 tion from taking place. In other woi'ds, the milk is protected 



from the action of putrefactive bacteria by the rapid development 

 of the lactic bacteria. 



22. In general the most striking featiires in regard to the 

 developme7it of bacteria are the constant and uniform iiicrease of 

 lactic bacte?'ia in the total nuinbers as well as in percentage, and 

 the corresponding decrease in percentage and, finally, in total 

 numbers, of practically all other species. 



