MILK ANOMALIES. 81 



out into threads. The bacteria of Duclaux and bacteria 

 lactis viscosis Adametz do Hkewise. The latter flourishes 

 on all media, especially well upon peptonized glycerine 

 gelatine. It causes sterihzed milk to become threadlike 

 after three or four weeks. The Micrococcus viscosus of 

 Schmidt-Muhlheim grows in garland-chains and pro- 

 duces a slime similar to plant-slime. Contrary to many 

 other sHmy fermentation processes caused by micro- or- 

 ganisms, no carbonic acid is found. More definite data 

 concerning the cultivation of the Schmidt-Muhlheim 

 coccus is lacking. 



J. Slimy Milk. Micrococcus viscosus, a bacillus 

 found by Weigmann and Zirn and by G. Leichmann, 

 does not render milk ropy, but slimy and soapy. 



(a) Micrococcus viscosus grows in chains and gives 

 sterile milk a gummy, slimy viscosity. 



(b) Weigmann isolated from shmy, soapy milk, four 

 species of bacteria, one of which gives to sterilized milk 

 the above mentioned peculiarities, while the others mere- 

 ly produce a yellow coloring. The species in question 

 produces a slimy precipitate and an alkaline reaction, 

 the precipitate disappearing after a short time, the milk 

 becoming watery and fluorescent. 



(c) Leichmann's bacillus is a slender rod with rounded 

 corners, single or in pairs, seldom lying in chains, which 

 decomposes sterilized milk up to 50 degrees, developing 

 considerable gas and causes the whey to become slimy. 



6. Bitter Milk. Proteus vulgaris Hauser, Bacillus 

 von Bleisch, Bacillus and Micrococcus liquefaciens lactis 

 amari Freudenreich, the bacteria of bitter milk of 

 Hueppe, Flugge (as below), also a number of bacteria 

 found by von Sterling, produce bitter milk. The bitter 

 taste is the result of the formation of peptones, 

 which is found in the serum of the peptonized 

 milk. By treating the same with potassium or 



