102 



24 



Table VII. 



Table 

 No. 



Species of bacteria No. 



No. 



«loo Acid 

 formed 

 in milk 



3-5 1 ^ - 



6 



3,4 



4,5 



7 



4,3 



6,3 



14 



7,4 



8,1 



1 



4,7 



6,5 



2 



4,5 



6,1 



10 



5,6 



6,5 



21 



6,3 



7,2 



14 



4 1 





IS 



4^5 



5,6 



4 



4,5 



5,6 



6 



2,5 



4,7 



1 



7,1 



7,1 



4 



5,6 



6,8 



7 



5,2 



5,4 



8 



3,8 



5,2 



34 



3,2 



3,8 



40 



0,5 



1,1 



5 



4,1 



3,6 



6 



2,7 



2,7 



9 



2,5 



2,7 



11 



0,7 



0,7 



6 



10,4 



10,4 



11 



1-J 



11,0 



11.7 

 L'l.( 



14 



I'.t.i; 





Table 



No. 



Species of bacteria 





"/oo Acid 





formed 





in milk 



No. 









without 

 rennet 



with 

 ennet 







1 



6,1 



6,1 



2 



9,9 



11,3 



4 



11,3 



12,8 



9 



10,4 



10,6 



10 



11,9 



13,3 



11 



14,2 



14,4 



14 



9,7 



11,5 



15 



13,1 



13,1 



23 



11,0 



11,9 



25 



12,8 



12,8 



27 



13,1 



15,8 



32 



14,6 



16,0 



34 



16,0 



17,1 



1 



5,9 



8,8 



2 



2,9 



5,4 





3,2 



7,0 



7 



3,8 



9,2 



9 



8,3 



10,4 



11 



3,6 



5,6 



12 



5,0 



8,8 



14 



9,5 



11,0 



15 



4,1 



7,4 



4 



1,8 



1,6 



5 



0,9 



0,9 



10 



1,8 



2,0 



XIV 



XX 



XXI 

 XXII 



XXV 



XXVI 

 XXVII 

 XXVII 

 XXVIII 



XXVIII 



XXVIII 



Strept ococcus laclis 



» cremoris . . . . 



» fæcium 



» ghjcerinaceus. 



Uquefaciens . . 

 Betacoccus arabinosaceiis . . 



» bovis 



Teliacoccus casei 



» Uquefaciens . . . 



Thei mobacteriiim laclis . . . 



» helveticum 

 » biilgaricum 



XXIX 



XXX 



Streptobacterium casei. 



plantarum 



ft Betabai 

 XXXI 



Betabacteriiim breue. 



is of course not perceptible if the l)acteria themselves give off proteolytic enzymes, as is 

 the case with Streptococcus Uquefaciens and Tetrucoccus Uquefaciens. It is likewise unnoticed 

 in the case of other tetracocci, certain thermol)acteria, the betabacteria, and certain 

 strains of the species Streptobacterium casei, but is quite extraordinarily distinct in the 

 case of Streptobacterium plantarum. This species, for which casein is as a rule a relatively 

 poor source of nitrogen, forms, when rennet is added to the milk, far greater quantities 

 of acid than otherwise. This fact throws new light upon the ripening of rennet cheese, a 

 process which is due to the action of the rennet and of the lactic acid bacteria. We have 

 already previously shown that the action of the rennet is furthered to a high degree by 



milk is thus not perceptibly affected, and the milk, being highly sterilised, does not coagulate. It docs, 

 however, coagulate, as soon as any trace of acid is formed, and after inoculation with lactic acid bac- 

 teria therefore, milk to which rennet has been added will coagulate far more rapidly than milk without 

 rennet. If the bacteria themselves give oil" proteolytic enzymes, then there will of course be no differ- 

 ence. practicall_\- speaking. In the time required lor coagulation. 



