88 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
From this table we see that, aside from M. lactis varians, the 
germ content was almost exclusively composed of the typical lac- 
tic germs. Since it required 68 days to ripen, the presence of an 
unusually large number of the lactic organisms during the entire 
period did not appear to hasten the ripening processes of the cheese. 
Graphical representation.— Graph VI shows at a glance that the 
germ content of this cheese during its 68 day ripening period was 
greater by many thousands per gram than those previously studied. 
The irregularity in the commercial score is due to the development 
of an objectionable taint. 
MILLIONS 
PER 
GRAM 
100 
COMMERCIAL 
SCORE 
90 99 

GERM CONTENT 
Bete COMMERCIAL SCORE 

DAYS 10 20 30 40 50 60 20 80 90 
GraPH VI.— GERM CONTENT AND COMMERCIAL QUALITY oF CHEESE 4.6 VII. 
CHEESE 4.6 VIII. 
Up to this point all of the cheeses studied were from 2 to 8 
days old before the first sample was taken for analysis. With 
