No of cheese 
Art. VII.] 
Weinzirl, Bacteria in Cheese. 
TABLE II. 
59 
Showing the relative percentages of the different classes of germs in cheese from dif- 
ferent states. 
Where made 
Patch Grove, Wis. 
5 ? 
6 Avoca, Wis. 
Hortonville, Wis. 
Plymouth, Wis. 
Manitowac, Wis. 
Plymouth. Wis. 
Plain, Wis. 
Trim Belle, Wis. 
13 Cayenovia, Wis. 
14 
Wisconsin. 
16 
17 
18 
19 
20 
21 
22 
23 
24 
25 
26 
27 
28 
Binghamton, Wis. 
Verfkind, Wis. 
Boving, Wis. 
Wisconsin. 
Hortonville, Wis. 
Wisconsin. 
Tonet, Wis. 
Peebles, Wis. 
Ahnapee, Wis. 
Rio Creek, Wis. 
Illinois. 
Ontario, Can. 
Minnesota. 
New York State. 
Michigan. 
Dakota. 
Pennsylvania. 
35|Meadville, Pa. 
36lColorado. 
P 
Predom- 
inated 
58 
80 
75 
50 
37 
18 
53 
present 
27 
66 
98 
83 
95 
100 
not num- 
erous 
present 
la 
n c 
2. ^ 
^ s‘ 
-^(JQ 
Pres- 
ent 
42 
3 
25 
48 
54 
82 
47 
pr’s’nt 
70 
33 
id 
Pres- 
ent 
17 
9 
trace 
trace 
trace 
trace 
trace 
O (b 
pr’s’nt 
3 
I 
I 
90 
57 
23 
48 
82 
72 
57 
70 
82 
29 
85.7 
99 
39 
40 
63 
95 
98 
100 
many 
trace 
pr’s’nt 
pr’s’nt 
10 
trace 
38 
75 
51 
17 
27 
42 
30 
18 
17 
10.5 
0.5 
61 
59 
22 
5 
trace 
Remarks. 
3-5 
0-5 
Plates partly liquified. 
Computations not made 
Age of cheese 6 days 
Age of cheese 22 days 
Age 18 days 
Made from gassy milk. 
Age 32 days 
Cheese “off flavor” 
Off flavor” 
mos. in cold storage. 
Fine cheese 
Gassy cheese 
Computations not made 
Gassy and “off flavor” 
Off flavor” 
Age 5 i days. Fine 
cheese 
Pinholey and bad odor 
Age 1 5mos. 4,030 germs 
per gram, l.owest no. 
found 
Computation not I 
possible 
Plates partly melted. 
No count 
Plates melted. Yeast 
also present 
Age 8 days 
Age 12 days. Quality 
not noted 
Age2wks. Yeasts=i^ 
Quality not noted 
Very fine cheese 
Slightly “off flavor” 
Age 22 days 
Age 22 days 
0.3 
5 
trace 
Yeast=54%. Yeast as- 
similated properties of 
acid germs 
I 
trace 
Poor flavor 
Fine cheese 
Fine cheese. 
2 mos. old 
