232 MODERK DAIRY PRACTICE 



used a short bacterium previously described by me * under 

 the name of 'bacterium acidi lactici as acid-former, or an- 

 other longer staff -like bacterium which I have found present 

 in many places in our country. Both these organisms 

 produce a very marked and pleasant acidity, develop well 

 under ordinary creamery conditions, and seem splendidly 

 adapted to this object. Neither produce any special flavor 

 in the cream or the butter, but do not, on the other hand, 

 give undesirable qualities to it. I have obtained flavor by 

 the application of either of these bacteria in connection 

 with one of the yeast-fungi previously described f as pro- 

 ducing both alcohol and lactic acid in milk. This yeast- 

 fungus, which I have found in sour and in stringy milk in 

 several parts of our country, thrives very well together 

 with either of the before-mentioned lactic-acid bacteria. 

 By the co-operation of these organisms the cream obtained 

 an agreeable acid and flavor, and the butter seemed to 

 keep well and was of good taste and flavor. By cultivat- 

 ing several distinct bacteria in symbiosis in this way it 

 seems that very favorable results may be obtained, if I in- 

 terpret rightly the data now at hand. J 



* Fortschritte der Medicin, vol. vii. pp. 124-131. 



f Loc. cit., and p. 107 of this work. 



t Literature on the subject of pure cultures : Storch, " Flodens 

 Syrning" (Ripening of the Cream), 18th Report Copenhagen Experi- 

 ment Station, 1890 ; Biedermann's Centralblatt, 20, p. 48 ; Weigmann, 

 "Use of a Pure Lactic Germ for Ripening Cream/' Milchzeitung, 

 1890 and 1892 ; Ldw. TJiierzutfit, 1891, 527 ; Hyg. Rundschau, 1892, 

 No. 17 ; Adametz and Wilckens, " Souring of Cream by Pure Cult- 

 ures of Bacteria," Ldw. Jahrb., 21, p. 131 ; Lafar, " Artificial Sour- 

 ing of Cream by Pure Culture," Oest. Ldw. WochenbL, 1893, Nos. 16 

 and 19 ; Klein and Kiihn, "Experiments with Pure Cultures," Der 

 Landwirt 1893, No. 53 ; Biederm. Cenlralbl. 1894, p. 459 ; Conn, 

 " The Fermentations of Milk," 1892, pp. 67-69 ; Georgeson, " Dairy 

 Industry in Denmark," 1893, pp. 44-46. W. 



