72 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
made up practically the entire flora of this cheese. In spite of the 
extended study of a large number of cultures the resulting group 
number and type name were uniform for all. 
The two forms of micrococci found in this cheese were not ob- 
served in connection with Cheese 4.6 I. 
The great difference in the flora of Cheeses 4.6 I and 4.6 II, which 
have only Bact. 222.22200 in common, is especially interesting in 
view of the fact that the Denmark and Copenhagen factories are 
located but a few miles apart and there was an interval of only 
three months between the dates of making. 
Quanitative results —The quantitative results as given in Table 
IV were obtained from plates on medium 2.22 under conditions 
similar to those given for Cheese 4.6 I. The physical examination 
and commercial rating were made by Mr. Smith. 
TABLE IV.— GERM CONTENT AND PHySICAL CONDITION OF CHEESE 4.6 II. 






Age oO 
Pty of Germs. Flavor. Texture. Body. Color. 5 
* cheese. B4 
Days. | Per gram. 
Apr. 26} 4 |69,600,000| Fairly clean acid; no 
cheese flavor...... Curdy and 
Stitt see Close..| Wavy....| 92 
May 9 17 |15,000,000| Clean acid flavor;* no 
cheese flavor...... Stiff but well 
broken down| “_..| Streaked. | 944 
a ed 20 | 3,100,000} Slight acid; faint ob- 
jectionable flavor. .| Smooth, 
slightly 
CUA Y isc, eee [EOla bby 
wavy...| 944 
a AMES) 27 | 2,100,000) Beginnings of clean 
cheese flavor...... Smooth and} “_ ..| Straight...) 944 
WiehxV a cuale 
E20 34 | 1,100,000) Faint acid and low 
cheese flavor...... Snooth .vin« i, 9" Seo) ee eee 944 
June 2 4T*1"1,800, 000)" ose 2d tad PE IMS Pe ot oe Se 
9 481,500; OOO) am as So wuetedavelae wis) Blo, dyno suaPaecepenstll [eb GPS Vl cle rr 
aa FOO 69 36,000] Slightly bitters. .7?+]. Smooth’ 'and|’ “*) 32) eee 904 
WEY. 6a. 




*The physical examination was held on May 5. 
Two mishaps occurred in connection with these examinations. 
The plates made upon May 5 and on June Ig were lost on account 
of the melting of the gelatin. Additional plates were prepared on 
May 9g and the results from these are given in the table. 
The germ content of this cheese at 4 days was reasonably high, 
70 millions per gram, but it dropped steadily to approximately 3 
millions at 20 days and then decreased more slowly. | 
The rapid ripening of this cheese as well as the trace of bitter 
flavor and the relatively low score when ripened are undoubtedly 
