68 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
The differences in the fermentation of sugar and in the relation 
of oxygen to growth probably indicate constant and important dif- 
ferences which may be profitably used in subdividing the type Bact. 
lactis acidi. Well developed colonies show differences by means 
of which the appropriate group number can often be inferred but 
in the smaller colonies as they ordinarily appear on the plates these 
distinguishing characteristics are faint or lacking. A further im- 
provement in our media-making is a necessary antecedent to an 
accurate enumeration of each class of Bact. lactis acidi appearing 
upon the plates. 
Quantitative results— The quantitative determinations were 
made upon medium 2.22 with plates which had been held from 7 
to 10 days at 65° to 70° F. Six or more plates were made upon 
this medium at each examination and the recorded numbers are the 
averages of the resulting counts. 
In addition to the germ content Table II records the observations 
made by Mr. Smith upon the physical condition of the cheese at 
each analysis as well as the commercial score assigned to it. This 
score was upon the basis of flavor 50, texture 25, color 15 and 
package 10 points. 
