76 Report OF DEPARTMENT OF BACTERIOLOGY OF THE 
It will be noted that approximately 5,000,000 germs per gram 
were present in the fully ripened cheese. Liquefiers were also pres- 
ent in considerable numbers although they made up a relatively small 
part of the total flora. 
A combination of the quantitative and qualitative results from the 
examinations of this cheese are given in Table VII. 
TanLe VII.— BactertA oF GiveN Typr IN CHEESE 4.6 III. 
(Per Gam of Cheese.) 



Type name (Conn).| Group number. 2 days. 7 days. 14 days.| 45 days. 
Bact. lactis Connii.| Bact. 212.33300 1*'000,,000 1). oko Mal eae 1) eee el 
ISAcCENLaCtIS OCtOL 1) o| Mbacty 22223008) meee ae 20/000 5f <.. Ye 2224S eee 
M. lactis aureus....| M. 212222 05% | ee ue ne 270005] Us sao ak SW ee eee 
Bact. lactis brevis...| Bact. 222.22200 50,000 16,000 | 11,000 2,000 
M., lactis albidus...| M. 211.22200 80,000 25,000 | 19,000 18,000 
aid Hee pre AS Hee Shin eho 
act. lactis acid1... act. a 
Streptococcus lacti: $2;070;000'"|, 445812)000 4) Sse 4,680,000 
CUS Se Oe Oe Str. 212.22200 
LOU] titres scone Vc ancusss ecco! Hae 83,200,000 | 41,900,000 | ...... 4,700,000 




Se ee eee ervey erereyueyossSsS eee eeeoooosSSSSSooomomouoaoaou™ 
Graphical representation.— During the 45 days in which this 
cheese was studied the germ content steadily decreased. At the 
MILLIONS 
PER 
GRAM 
70 ; 
COMMERCIAL 
SCORE 
60 96 
= GERTICONTENT 
A ----- COMMERCIAL QUALITY 

DAYS 10 20 30 40 50 
GrapH II] Germ Content aNd CoMMERCIAL QUALITY oF CHEESE 4.6 III. 
