154 Bulletin of Laboratories of Denison Ufiiversity [voi. xi 
TABLE I. 
No. of Bacteria per gram in Cheddar Cheese at diffe'^ ent stages of the Ripening Process. 
Cheese I 
made i8, VI. 
1895. Rip- 
ened at 18° C. 
10 c c milk 
5th day 
13th day 
24th day 
36th day 
52d day 
74th day 
94th day 
1 20th day 
155th day 
183d day 
197th day 
237th day 
53.180.000 
Analytical 
68.015.000 
69.485.000 
16.996.000 
1 1.500.000 
6.700.000 
4.183.000 
2.352.000 
207.000 
380.000 
377.000 
86,000 
^ p 
"C! 2. 
40.068.000 
results lost 
67.470.000 
69.270.000 
16.996.000 
1 1.470.000 
6 , 6 * 2,000 
4.158.000 
2.352.000 
207,000 
380,000! 
377,ogo| 
86, 000 1 
• CTQ 
CTQ C'XJ 
o 6 
3 ’ ^ 
6,070 000 
owing to 
400.000 
210.000 
34,000 
25,000 
9,000 
25,000 
CTQ ^ Pj 
^ 2-cfq' 
' ft) 
6,330 000 
liquefac- 
145,000 
5.000 
2.000 
2 
cn5 o' 
100,000 
tion of 
CO jT- _ O 
P P P ^ 
B 
H-2 « S. 
CD 2. jo 
P P- 
76 5 
gelatin 
99.2 
99.3 
99.7 
99.7 
99-8 
99.4 
100. 
100. 
loo. 
100. 
100 
Cheese II 
made 10. VII 
1895 ripened 
20° C. 
IOC c milk 
j 1st day 
y 5th day 
95,000,000 
7,644,000 
95,640,000 
82.600.000 
6, 103,000 
94.300.000 
6.030.000 
959,000 
1.243.000 
6, 180,000 
581,000 
190,000 
84.8 
79- 
98.6 
Cheese III lioccmilk 
made 24, IX 
1895, ripened 
at 20° — 24°C. 
4th day 
loth day 
1 8th day 
30th day 
53d day 
86th day 
I 08th day 
262.000,000 
1 15,400,000 
64.350.000 
43.264.000 
36.887.000 
5,304,000 
15.223.000 
7.084.000 
52.400.000 
1 15.130 000 
64.286.000 
43.259.000 
36.882.000 
5.299.000 
15.210.000 
7.080.000 
78,600,000 
271,000 
64,000 
5,000 
5,000 
5,000 
131,000,000 
20. 
99.8 
99.9 
99-9 
99.9 
99-9 
99.9 
Cheese IV 
Pasteurized 
milk with lac- 
tic acid made 
24, IX, 1895 
ripened at 20° 
— 24°C. 
4th day 
loth day 
i8tli day 
30th day 
53d day 
86th day 
108th day 
[10.146,000 
53.976.000 
38.842.000 
23.400.000 
1,075,000 
21,000 
5,000 
1 10,136 000 
53.976.000 
38.842.000 
23.400.000 
1,072,000 
21,000 
5,000 
10,000 
trace 
3,000 
99 9 
100. 
100. 
100. 
99-7 
100. 
100. 
Cheese V. 
Normal 
milk and sour 
milk starter 
made 14 XII 
1895, ripened 
20° — 23° C. 
10 c c milk 
Curd 
f 2d day 
I 4 tb “ 
i 7th “ 
1 loth “ 
I 13th “ 
665.220.000 
1 58.320.000 
82.414.000 
95.200.000 
102.750.000 
84.617.000 
24.024.000 
664 600.000 
156.000,000 
82. 134.000 
94.770.000 
102.750,000 
84.617.000 
24.024.000 
2,320,000 
280.000 
430.000 
trace 
trace 
620,000 
99.9 
99 8 
99.6 
99 7 
100. 
100. 
100. 
Cheese VI 
Normal 
milk made 26 
II, 1896 ri- 
pened at 18° 
C. 
10 c c milk 
Curd 
1st day 
5th day 
7th day 
loth day 
13th day 
15th day 
19th day 
22d day 
36th day 
2' 7,800,000 
26.532.000 
21.060.000 
43.716.000 
46.440.000 
98.080.000 
97.240.000 
76.400.000 
48.139.000 
16,000,000 
11.171.000 
21 1,680.000 
22.560.000 
20.176.000 
39.680.000 
45.760.000 
97.280.000 
96.800.000 
76.000. 000 
48.000. 000 
i 5 > 633 >ooo 
11.000. 000 
1,180,000 
180.000 
52.000 
36.000 
80.000 
160.000 
176.000 
200.000 
77.000 
349.000 
158.000 
14,800,000 
3,792,000 
832.000 
4,000,000 
600.000 
640.0001 
264.000 
200.000 
62,000 
200,000 
18,000 
92.8 
85. 
95-9 
90.8 
98.5 
99.1 
99-5 
93-4 
99.6 
97*7 
98'3 
