ROPY MILK i8i 



agglomerated masses of chains of from 3 to 10 mm. in length — 

 the individual elements of the chains, however, being shorter than 

 those observed in the milk. Grown in bouillon, the organism is 

 non-capsulated. Grown in solutions of glycerine or highly glycer- 

 inated media, the capsule reappears, although not to such an 

 extent as in milk. In saccharine solutions, no capsule is apparent, 

 the individual elements are shorter, and the growth gives rise to 

 a glairous veil on the surface of the liquid. Sterile starch paste 

 gives rise to a growth of reddish pellicles on the surface when it 

 is introduced into milk, saccharine or glycerinated solutions, an 

 active fermentation is set up, with the production of hydrogen 

 and carbonic acid gas, and (in the case of milk only) small 

 quantities of sulphuretted hydrogen. 



The organism is destroyed at a temperature of 60° to 65° C. 



2. The Bacillus lactis viscosus of Adametz. — A strictly aerobic, 

 non-motile, capsulated bacillus of i to 1-5 mm. in length, and 

 averaging i mm. in breadth, but found also in threads. Originally 

 isolated by Adametz, from the water of the Liesing brook (Vienna), 

 and afterwards discovered by him in samples of Swiss milk. In- 

 troduced into sterile milk, it produces sliminess after a period 

 of two or three days, decided ropiness, however, not becoming 

 apparent for some time afterwards. It does not coagulate milk 

 or liquefy gelatine, and grows freely upon all the ordinary media 

 of the laboratory. On gelatine plates the colonies, in the depth 

 are small, those on the surface are of quick growth, and take the 

 form of slimy whitish drops, with more or less crenated edges. In 

 gelatine stab cultures, the growth is sparse along the needle track. 

 On agar and potato the growth is more luxuriant, viscous, and of 

 a dirty white colour. In bouillon great turbidity is produced, and 

 the medium, like milk, becomes slimy and viscous, and can be 

 drawn out into long threads. The organism does not ferment 

 glucose. The reaction is alkaline. Grown upon glycerinated 

 gelatine, the colonies are characteristic, and develop rapidly in the 

 form of a thin, mucous, transparent, opalescent growth with more 

 or less sinuous borders. The organism takes readily all the 

 ordinary stains, and holds the Gram. 



The authors have been unable to trace any sporulation such 

 as described by Zimmerman, and the late investigations of 

 Lehmann and Neumann tend to confirm their view. 



The great injury to the butter industry, caused by this organ- 

 ism, has been well pointed out by Adametz, butter produced from 

 cream infected by it being soft and without keeping qualities. It 



