109 



187 



7. Cowdung. 



Tetracocci, Sc. bovis, the streptococci not fully identified in Table XXIII, Be. bovis, 

 Sc. inulinaceus, microbacteria, Be. arabinosaceus and betabacteria. 



8. Calves' Dung. 



Microbacteria, Sbm. plantarum, Be. bovis and Sc. fæcium. 



In cowdung, tetracocci of various colours predominate; in calves' dung, on the 

 other hand, rod-shaped lactic acid bacteria predominate. 



9. Cows' Milk. 



Fresh: Tetracocci (besides cocci not fermenting sugar) and Sc. liqiiefaciens. 

 Standing at ordinary temperature: 



At commencement of souring: Sc. IncUs, Sc. cieinoris, Sc. inulinaceus and Be. bovis. 

 Later: Sbm. casei and Sbm. plantarum. 

 Standing at 40°— 50°: 



At commencement of souring: Sc. Ihermophilus and .Sr. fæcium. 

 Later: Tbm. lactis, rarely other thermobacteria. 



Pasteurised at low temperature: Sc. Ihermophilus, Sc. fæcium and Mbm. lac- 

 licum. 



Pasteurised at 7 0° — 85°: Chiefly Mbm. lacticum (besides spore-formers). 

 Yoghurt: Tbm. bulgaricum. Sc. Ihermophilus, Sc. fæcium and Tbm. .Juquri. 

 Kefir-Grains: Bbm. caucasicum (besides yeast). 



In Kefir also Sc. lactis. Be. arabinosaceus, Sbm. cafei and Sbm. plantarum. 

 Condensed milk and sugar-containing salt pickle: Tetracocci. 



10. Butter from Soured Cream. 



Fresh: Sc. cremoris and Sc. lactis. 



Later: Sbm. easei, Sbm. plantarum, Tetracocci (yeast and mould). 



11. Hard Rennet Cheeses. 



Not highly heated (as for instance Danish dairy cheese). 



Fresh: Sc. lactis, Sc. cremoris, Tc. liquefaciens, betacocci and Sc. liejuefaciens. 



Later: Sbm. casei, Sbm. plantarum, Bbm. breve, Sc. glycerinaceus. Te. easei and 

 microbacteria also gelatin-liquefying forms), more rarely the species occuring in fresh 

 cheese. 



Highly heated cheese (e.g. Emmental cheese). 



Fresh: .Sc. Ihermophilus, Tc. liquefaciens and Tbm. helveticum. 



Later: Thermobacteria, Sbm. casei, betabacteria, streptococci and tetracocci. 



On surface of cheese: Sc. glycerinaceus, Tc. mycoilermatus, besides other tetra- 

 cocci and cocci not fermenting sugar (also Bad. limburgensis, mould, yeast, etc.). 



In the case of Danish dairy cheese, no considerable difference was found between 

 the flora in cheese from pasteurised and cheese from raw milk, which is simply explained 

 by the fact that these cheeses are given so much buttermilk that it is the bacteria of the 

 latter which chiefly dominate there. 



