86 REPORT OF* DEPARTMENT OF BACTERIOLOGY OF THE 
This cheese was commercially ripe at 68 days and at that time 
had a germ content of over 9 millions per gram of cheese. The 
cheese was very well made but probably was exposed to unfavorable 
ripening temperature during the delay which occurred in transit. 
It had from the first a faint foreign flavor somewhat resembling 
molasses and as the cheese became fully ripened this taint was 
easily noticeable. 
It will be seen that the numerical results obtained from the anae- 
robic plates were practically identical with those obtained upon the 
same medium with aerobic plates. The qualitative results were 
also identical in that no types of colonies were found on these 
anaerobic plates which were not also present on the aerobic ones. 
These results do not preclude the possibility of finding additional 
forms after continued work with this or other media. However 
it rendered the finding of such forms, in sufficient quantities to be 
of importance in the problem of cheese ripening, improbable and 
the work on this line was discontinued for the present. 
The approximate number of each of the various forms present 
at the different examinations is given in Table XIV. 
