THE KINDS OF MICRO-ORGANISMS IN MILK 389 



alcohol in appreciable quantity is formed from the lactose by 

 yeasts. 



Hunter recently isolated a lactose-fermenting yeast which 

 seems to be the cause of the so-called "foamy cream." Cream is 

 not infrequently fermented, and the foam overflows, involving 

 considerable loss. This yeast grows at relatively high tem- 

 perature, which explains the fact that "foamy cream" is most 

 prevalent in summer. 



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