ReEpoRT OF DEPARTMENT OF BACTERIOLOGY OF THE 










50 
TasLe IX.— (Continued.) 
6.12 I 6.12 ik 6.14 IV 
; : fe g t § oo 
INTERVAL. E @ : 2 g 
2 n & wo) n § “et n & 
rs) a fe) 
© & Ef t qf t eh 
° el aS 5 % < 5 
cool rf fe! 
= | 0 mae eral be 
2 EUV S Oe epee 11.9} 4,467} 11.9} 2,280) 10.8 724 
ZI WEEKS a wie: 9.1) 4,105 9.1; 4,100; 10.9 294 
LOO epee tts © ee 11.0} 3,700) 10.4} 3,500; 12.0 680 
ESATO gueteh se eedin, fy cine? ot tts Pager PAG] We ae oe oO, 220) sao 209 
OG: MOneeee hoe 11.6} 1,420 Pe yAC | ge dee 6) 126 
OMNO iad aha oes ale 4/2 eae 997| 14.2 220 
UL R5 658), 009 a RER AT | MERE RE 4201 note 220), 15.6 160 


TABLE [X.— (Continued.) 













6.17 I 6.17 II | 6.17 III 
H Ww H 
INTERVAL. E . é cy E 2 
” es Ey t Ef 
° H Oo fe) H 0D aS) H 00 
re 3 fe 6 fe Ps 
© © O 
rs 
B dayess iia gi. 5.2} 2,500 5.9/66,180) 10.6 210 
2 weeks 6.3 189 5.9 188i 10. Sie we 
Liano,, Bic. Peer 4.9 500 6.1/84, 460 9.6 430 
GOs es \ Albee d 10.8 160 8.8 QO} 12.4 90 
GENO: cise Oe 6.3 450 6.4 120) 11.0 80 
a 4s Co gm ge a 40 30 7.2 180} 12.0 70 
Did aes ok shies |= Ka oa P50 See TOOTS iP ala 593 



TAsLeE IX.—(Concluded. ) ‘ 
a a 




6.17 VI | 6.17 VII 
Ee | § | A | & 
INTERVAL. & od a oe 
fe) g Se) ° g fos) 
u tu uw i“ 
At Sti Semis ok 
te) 
i a Was Bey 


6.14 V 
‘ be 
E rclie 
a 3 
3S n 
o §¢ 
a ty 00 
Ae) 
oO oO 

12.4 268 
O.6b senee 
12.6) 1,197 
12.4 110 
12.6 200 
14.2 500 
15.8 136 
6.17 IV 
és 
ald end 
& Be 
Shae 
ao Oo 


i 
COrfo oo 
ai te bere 
6.17 VIII 

Chloroform. 
Germs per 
gram 



6.14 VI 
a 
& |-od 
g | ge 
S | §& 
4 | 6 
12.0 268 
10.8}. was 
14.0 504 
12.8} 1,220 
13.2 220 
14.0 130 
18.0 368 
SS eee 

6:1TW. 
g a} 
hh A 
| 
u as 
emia: 
aN GS 
O 
9.8} 2,300 
LOAN eee 
1032 336 
1052 280 
1140 100 
11.6 210 
furs ae 65 

ee ee ee ee ee) ee 
Lau be 6.6) 2,400 
110 6.4 190 
80 5.8 2601 
140 8.0 160 
220 8.5 308 
100 8.8] 2,645 
BOOL as oH 50 

611718 
& 3 
So ee 
) q 3 
WwW = 
re) uo 
a1 6 
oO 
13.2 520 
1Si2 few 
16.0 84 
16,0 240 
15.8 80 
16.0 100 
Pe ee ee) re) 

It will be noted that in all cases the germ content is markedly 
below the numbers found in normal cheese. The high numbers 
