June 15, 1914 
Ripening of Cheddar Cheese 
203 
From a summary of all the foregoing data it appears that the coccus 
forms do not produce formic acid, and, with the exception of Micrococcus 
b and d, do not produce lactic acid. In the case of these two strains the 
form of acid produced was both active and racemic. With the exception 
of Micrococcus d all produce relatively large amounts of acetic acid. 
Streptococcus b 3 produced a fairly large quantity of butyric and caproic 
acids. 
SUBSTANCES FORMED BY ORGANISMS OF THE BACTERIUM CASEI 
GROUP 
In Tables XI and XII are given data showjng the substances formed by 
the action of a high-acid-producing organism, one of the Bacterium casei 
group. Duplicate flasks 58! and 583 were prepared from two strains of 
the same culture obtained from different colonies on an agar plate. The 
milk media at 7^ months old were light yellow in color, and the curd had 
settled in a firm mass. Both flasks of 58 t and flask 1 of 583 had a very 
faint acid odor. Flask 2 of 583 had a ripened-cream odor. 
Table XI.— Substances formed by the action of culture s8 x 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Quantity found. 
Control. 
Quantity produced. 
Flask 1. 
Flask 2. 
Flask 1. 
Flask 2. 
Total volatile acids. 
35-™8 
38.063 
14 . 530 
20.598 
23* 533 
Formic acid. 
. OOO 
i- 387 
6. 295 
-6.295 
- 4 - 90S 
Acetic acid. 
33- 420 
35 - 76o 
6. 138 
27.28s 
29. 625 
Propionic acid. 
1. 708 
. 9l6 
. OOO 
1.708 
0. 916 
Butyric acid. 
. OOO 
. OOO 
. OOO 
Caproic acid. 
. OOO 
. OOO 
. IOO 
Acids from alcohol. 
. 2<0 
Lost. 
• 37 *; 
Acids from esters. 
J 
. 800 
Lost. 
O t D 
.'833 
Citric acid... 
. OOO 
. OOO 
84. 800 
—84. 800 
— 84. 800 
Total lactic acid. 
92. 648 
99. 100 
. OOO 
92. 648 
99. IOO 
Racemic lactic acid. 
44. 
87, 800 
A A. etT2 
87. 800 
Active lactic acid. 
48. O96 
11. 300 
48. 096 
II. 300 
Table XII.— Substances f ormed by the action of culture 582 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Total volatile acids. 
Formic acid. 
Acetic acid. 
Propionic acid. 
Butyric acid. 
Caproic acid. 
Acids from alcohol., 
Acids from esters... 
Citric acid. 
Total lactic acid. .. 
Racemic lactic acid 
Active lactic acid.. 
Quantity found. 
Control. 
Quantity produced. 
Flask 1. 
Flask 2. 
Flask 1. 
Flask 2. 
41.675 
40. 928 
14- 530 
27 - 145 
26.498 
3.408 
.984 
8.295 
-4. 887 
- 7 - 3 “ 
36.130 
31. 990 
6- 13S 
29 * 995 
25 - 855 
2- 137 
7 - 954 
. OOO 
2. 137 
7 - 954 
. OOO 
. 000 
. OOO 
. OOO 
. 000 
, IOO 
. 500 
•950 
•375 
1.500 
1, 000 
•S33 
. 667 
. I67 
. OOO 
. 000 
84. 800 
— 84. 800 
— 84. 800 
48. 540 
39. 970 
. OOO 
38. 540 
39 . 970 
41/100 
20. 170 
41. IOO 
20. 170 
7.440 
19. 800 
7. 440 
19. 800 
