1002 



Ropy Milk. 



[march, 



Numerical System Selected for Comparing the Characters of Ropy 



Milk Organisms. 



Group Number. 



iooo Large coccus about 2fx in diameter. 



2000 Small ,, i/a ,, 



3000 Streptococcus. 



5000 Short rod 



6000 Long \fxy.2fx. 



7000 Slightly curved rod. 



8000 Oval cocci i'2/j.x 2'1/ll. 



100 Endospores produced. 



200 , , not produced. 



10 Motile. 



20 Non-motile. 



1 Ropiness due to swollen capsule. 



2 slimy protein substance. 



3 ,, non-protein nitrogenous body. 



4 ,, ,, enormous number of organisms. 

 6 No capsule produced. 



cri Aerobic. 



0'2 Facultatively anaerobic. 



O'oi Gelatine liquefied. 



o*02 ,, not liquefied. 



0*001 ,, colonies white and shining. 



o'oo2 „ small and opalescent to transmitted light. 



0"004 Produces a wide range of colours— blue, &c. 



0*005 White colonies, brownish to transmitted light. 



0*006 Liquefying colonies, like hay bacillus. 



O'oooi Gas produced in milk. 



0*0002 No gas produced in milk. 



0*0003 Produces a yellowish-green curd on surface of milk, 



o "00001 Ropiness strong and permanent in milk, 



o "00002 ,, weak, but ,, ,, 



0-00004 weak; passes off in time. 



0*00005 ,, permanent grey or green-blue produced in forty hours, 



0*00006 All casein dissolved ; liquid, yellow, and slimy. 



O'oooooi Makes milk ropy at room temperature under 5 hours. 



0-000003 >> >> >> >> I 5 1, 



0-000004 „ ,, ,, ,, 20 ,, 



0-000005 ,, ,, ,, 25 ,, 



0-000006 ,, ,, ,, ,, ,, „ 36 



0-000007 ,, ,, ,, moderately rapidly (2 days), 



o -000008 ,, ,, ,, ,, slowly. 



Example of Method of Using the Numerical System. 

 Bacillus lactis viscosus, Adametz, 52 11' 1222 13. 



5000 The organism is a short rod. 



200 Endospores are not produced. 



10 It is motile. 



1 Ropiness is due to a swollen capsule. 



o'i The organism is aerobic. 



o'o2 Gelatine is not liquefied. 



o'oo2 Colonies on gelatine are small and opalescent to trans- 

 mitted light. 



o'ooo2 No gas is produced in milk.* 



o'ooooi Ropiness is strong and permanent in milk. 



0*000003 Milk is made ropy in less than 15 hours at room 

 temperature. 



* Adametz states that a little gas is produced, and that bubbles were seen on 

 shaking a tube culture in milk. There is, however, no evidence of gas being produced 

 in Durham tubes. 



