200 PASTEURISED OR HEATED MILK 



4. Casein entirely separated and attached to the sides of the 

 tube. A white curd, strongly acid. 



Type E 



Gaseous. The tube is well marked with gas bubbles. 



1. Cream filled with bubbles. 



2. Cream and curd filled with bubbles. 



3. Bubbles so numerous that the curd floats on the whey and 

 forms a raised surface. 



4. The gas development is so pronounced that the curd is 

 forced upwards in the tube, often forcing out the stopper. 



Bacteria Flora, as indicated by Fermentation Test. (Dugelli.) 



Type A 



Bacteria present in very small numbers. Cocci predominate 

 with few lactic acid, coli and serogenes organisms. 



Type B 



Lactic acid in great numbers, few if any coli and aerogenes 

 organisms, some cocci and fluorescent bacteria. Gas formation 

 indicates the presence of coli, aerogenes, or butyric organisms. 



TypeC 



Lactic, coli, and aerogenes bacteria predominate with many 

 cocci. 



Type D 

 Lactic acid mixed with coli and aerogenes organisms. 



Type E 



Coli and aerogenes organisms abound if much gas is 

 formed; also lactic bacteria, cocci and B. vulgatus. 



