82 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
Graphical representation — Graphs IV and V emphasize the fact 
that while Cheese 4.6 IV attained a higher commercial quality than 
Cheese 4.6 V, it did not long maintain this advantage. The markedly 
higher germ content of Cheese 4.6 V is also clearly shown. Cheese 
4.6 IV was commercially ripe at 41 days while Cheese 4.6 V did 
not reach this condition until 92 days. 
COMMERCIAL 


SCORE 
MILLIONS 
49 
PER 
GRAM One 
a fn = ~ 
80 Vij ae 98 
/ Spe ~~ 
4 
70 4 ie 9? 
4 
Vi 
60 / 96 
/ 
7 
Z 
50 - 
rp —— GERM CONTENT a 
pow COMMERCIAL SCORE 
40 
30 93 
20 
10 
OAYS WwW 20 30 40 50 60 70 80 90 
GrapH IV.— GERM CONTENT AND COMMERCIAL QUALITY OF CHEESE 4.6 IV. 
CHEESE 4.6 VII. 
This 35-lb. home-trade cheese was made March 6, 1906, at Dele- 
van, N. Y., and sent us by Mr. E. L. Jones. It was delayed in 
transit and did not reach us until March 13. It was at once dipped 
in hot paraffin and placed in the curing room at 60° F. (15.5° C.). 
Six samples were analyzed covering a period of 99 days. 
Portions were plated each time upon media 2.02, 2.22 and 2.31 
to determine the liquefiers, total germ content and yeasts respec- 
tively. At the first three examinations two additional series of 
plates were prepared with medium 2.22 and placed in Novy jars. 
In one series the oxygen was replaced with hydrogen and in the 
