32 SCIENCE BULLETIN, No. 20. 



(including varieties of the proteus group, Bact. fluorescens, spore-rorming 

 organisms, Sarcince and Bact. prodiyiosus) were gelatin liquefiers, or were 

 able to digest the casein of milk, and 614,000 were bacteria which, when 

 inoculated into litmus milk, produced acid or caused an acid coagulum. Of 

 these lactose fermenters, 500,000 were Bact. lactis acidi', 60,000 were 

 streptococci, while the remainder of this type were varieties of micrococci, 

 some being chromogenic. Of the 4,000 organisms of the coliform group, two 

 members were isolated, viz., Bact. coli communis and Bact. lactis aerogenec. 

 Of the remainder, 25,000 were bacteria able to cause milk to become alkaline ; 

 10,000 were considered as inert, having made no apparent change in gelatin 

 or litmus milk after ten days ; 5,000 were yeasts, and the 2,000 moulds were 

 species of Penicillium, Fusarium, arid Cladosporium. 



Sample (75 Butter-wash Water. The source of this supply was a well about 

 30 feet deep. This same water was also used to flow over the condenser tower 

 and was then allowed to flow back into the well. Samples for plating were 

 collected into sterile vessels from the tap in the churn room and also direct 

 from the well. 



The total micro-organisms in 1 c.c. was 11,630. -Of these 4,J60 were 

 able to liquefy gelatin. They included varieties of the proteus group, 

 Bact. fulvum and Sarcinae, Bact. fluorescens, Bact. prodigiosu?, and several 

 varieties of spore-forming organisms. (Anaerobic spore forms were detected 

 in dilutions of 1 to 100.) Of bacteria able to cause an acid coagulum when 

 inoculated into milk, 1,500 were detected. These included a streptococcus 

 and chromogenic micrococci. Undesirable lactose fermenters numbered 3,500. 

 Of the remaining bacteria, 500 were classified as inert, while 1,000 were 

 able to render litmus milk alkaline, and 760 were varieties of yeast. Oidium 

 lactis was also isolated. The 200 mould growths were species of Cladosporium 

 and Asperyillus. 



Example 4, 



In the previous examples it has been demonstrated how butter and other 

 dairy produce can be and are contaminated by bacterial agencies, which 

 undo all the benefits derived from the neutralisation and pasteurisation of 

 the cream. The manufacturing company in each instance had gone to con- 

 siderable expense in installing and operating a pasteurising plant, and the 

 manager and his subordinates had devoted much time and effort to improving 

 their knowledge in order to manufacture the best quality butter one that 

 would not only be of choicest grade for immediate consumption, but would 

 remain so after a considerable period of storage. They desired, in fact, to 

 produce a choicest grade article suitable -for exporting overseas, or for long 

 storage for winter requirements. 



It has been shown how these effort's were rendered unavailing, and that the 

 official butter grade certificates disclosed that the quality had either already 

 deteriorated or was rapidly doing so, in spite of everything that could be 

 thought of to remedy matters. 



