74, REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
CHEESE 4.6 III. 
This 4o Ib. cheese. like Cheese 4.6 I, came from Crown Brand 
factory. It was made August 1, 1904, and arrived at our labora- 
tory and was first sampled on August 3. It was dipped in hot paraf- 
fin and cured at 60° F. (15.5° C.). The cheese was cut up when 
58 days old. It then had a fine but slightly pungent flavor, being 
slightly over-ripe. 
Beginning with this cheese the method of analysis was modi- 
fied as follows: ‘Three separate series of plates were made from 
each sample. One series was made upon medium 2.22 as in the 
previous cheese. The dilutions for the plates of this series were 
high in order to get a good development of the predominating or- 
ganisms — the lactic germs. The second series of plates was made 
with medium 2.02 with the expectation of favoring the liquefiers 
at the expense of the acid-forming germs. The third series was 
made with medium 2.31. Few of the bacteria would develop on 
this medium on account of its high acidity while the yeasts thrived 
upon it fairly well. The dilutions for the second and third series 
were low, ranging from 1-200 to I-5,000. 
Qualitative flora.— Four examinations were made and 15 cultures 
isolated of which 12 are shown in Table V. 
TABLE V.— GERMS FouND IN CHEESE 4.6 III. 

AGE OF CHEESE IN DAYS. 
GROUP. Type name (Conn). } 
2? 7 14 45 
Stree 2522200 4 Str alacticus me neice a Scat fl Pe ee +2 ere 
‘Bacte212222300 |) Bact. lachis:acidte 0. een ee ee | os eae eee 
Bacto 2 soooUUMIPE GCE TIGCiiS  COMNILAee mite necte tae ge (EPS ROTE Posi. gcc 
M. 222200 | Mrlactisvalbidusae. in « ae eke ee. ms yee! al cette +) eee 
Bacto 22200 eG OCl aLOchiStOUrehIS) Tae. ener aoe Sie Se Nr ic os 
Bactese2zecocO0n te DOGtMaChIS/QCIOts a. Lene ee ee a Ree PN IS Sl) hc 
SHS, , PPPLPRPAVUON Sy r ele Hava Os 5 An 4 AAG he eg SERIE er +. |. ol eee 
M. 21222205 iH LACLISKAUTCU SIE. es eee ce Ta kell orien es “bh. i. OR eae even eer 
Of the forms present in this cheese Bacterium 222.22200 was 
also present in both of the former cheeses while Bact. 212.22300 
and Bact. 221.22200 were found in Cheese 4.6 I. 
Two strains of the type Str. lacticus were found in this cheese. 
These differ from the corresponding strains of Bact. lactis acidi only 
in morphology, and the latter are ordinarily so short that an exact 
separation of the forms into coccus and bacterium is difficult. 
Quantitative results— The quantitative results from the three 
media as well as the results of the physical examination are given 
in Table VI. 
