gg Effect of Internal Influences. 



offering only a relative conclusion on the susceptibilityof the 

 respective species of animals. 



The differentiation of the mastitis streptococci fron other 

 milk streptococci is however, absolutely necessary for milk3ontrol 

 since only in the presence of typical mastitis streptococci -an the 

 milk dealers be held responsible, and be obliged to prevnt the 

 contamination. 



Escherich and Hoist found streptococci in almost every sample of tilk, and 

 Hellens repeatedly isolated them from milk. In 1840 in samples of market tilk from 

 Munich and vicinity the author succeeded in isolating streptococci either hy culti- 

 vation or recognizing them by bacteriological examination in 100% of the ca. Other 

 investigators confirmed a positive finding in a strikingly high percentage. 



Beck Market milk of Berlin 62 % 



Savage 17 samples of market milk 100% 



10 samples of market milk 100 % 



Kaiser Market milk of Grar 76.% 



Briining 28 samples of Leipsic market milk 93% 



Easten 186 samples 57 



Eastles 185 samples from all parts of England 75 % 



The simplest proof of the constant occurrence of stre]tococci 

 in market milk is the usual acid fermentation of cow milk dduced 

 by streptococci. 



A method for distinguishing these frequently observer strep- 

 tococci from mastitis streptococci has not yet been disovered r 

 either through the fermentation of various kinds of sugarsby the 

 streptococci, or through the investigations of creatinin forma- 

 tions, hemolytic action, acid formation or their actions in th pres- 

 ence of various temperatures of cultivation. It should bi borne 

 in mind that the behavior of the various strains of mastiti strep- 

 tococci has been described in such a variety of ways, that eiter the 

 presence of remarkably numerous strains or a strong installity of 

 characteristics, or confusion with saprophytic forms, rast be 

 accepted. 



The formation of acid by the streptococci is sometiies de- 

 scribed as strong (Zschokke, Nenski, Groning, Kaiser, Heinmann, 

 Miiller, Koning), at other times it appears insignificant (Sven 

 Wall,Kullmaim). 



Lohnic classes the streptococci of mastitis with the gamp of 

 lactic acid streptococci, especially with the group of Strefococci 

 gimtheri, with close relationship to the group of Strefococci 

 rosenbach, having the following characteristics : 



"Form of the cells variable; capsule formation is frequent and appears o be as- 

 sociated in certain forms with the presence of sugar in the nutritive media, bores are 

 not formed; the bacteria are Gram-positive; the intensity of the growth hi; no sig- 

 nificance. Coagulation of the milk results, in these varieties, either thrcgh acid 

 formation or through a rennet-like ferment; gas formation is rare; the patigenicity 

 varies remarkably." 



Miiller in his work on comparative examinations of lactic acid bacteria fyp. giin- 

 theri, etc.) presents the following: 



1. "The strains studied manifest marked differences either in their cbtural or 

 morphological characteristics with the exception of the strain causing "SOT ; brood' 1 

 among honey bees. ' ' 



2. ' ' The action on carbohydrates is practically uniform. ' ' 



