NEw YorK AGRICULTURAL EXPERIMENT STATION. 89 
Cheese 4.6 VIII, which was made June 18, 1906, by our Dairy 
Expert in our own dairy, examinations were begun with the milk 
in the vat. Sixteen samples were taken representing the milk, 
whey, curd and the ripening cheese. These extended over a period 
of 62 days. 
On the second day the cheese was dipped in hot paraffin and 
placed in the curing room at 60° F. (15.5° C.). 
This cheese differed markedly from those previously tested as 
they were good examples of home-trade cheddar cheese while this 
was of the dryer, export type and ripened correspondingly slower. 
The cheese developed a fairly clean mild flavor but was not fully 
ripened at 62 days. 
The milk used was that from our own herd and, as we were then 
testing a milking machine without keeping the rubber parts in brine, 
the milk had an undesirable flora. Notwithstanding the addition 
of a liberal starter, slight evidence of gas formation appeared early 
in the process of manufacture but did not become troublesome. 
In making cheese in small quantities it is difficult to avoid elimi- 
nating too much moisture and accordingly the cheese was dryer 
than was intended. 
Qualitative results— The distribution of the 14 cultures which 
were selected as representative of those present is shown in Table 
XV. 
TaBLtE XV.— GERMS FouNpD IN CHEESE 4.6 VIII. 
ES 
Age of cheese. 
Group number.| Type name (Conn). aa 
2 4 10 20°) 236 
Milk. | Whey. days. | days. | days. | days. | days. 
B. 111.33305] B. lactis chromatum..|......)...... wf Pedal On RDU aoa Geri ihe, 2c EU WN at ee 
Bact. 112.33305| Bact. lactis aureumII\......|...... ee ae erry oats ee nme Piet cepa hae ene 
Meee tle ooo00l 7. lactisvalbus.. 6... oe Oa eS en nemeles es ee Haan vce Pe EE ae Bi 
acini oOUOI Lact, LACiStal Diy. s.clies aoa | gietheds of ale + © a ois clare « a eh Pere om Mntag Se: 
Bact. 212.22200) Bact. lactis acidi C... tom orerene meen inate aeclal |e otene Sata lts atu coewlie eS | Ge 
My 2142-22200) M. lactis acidd...... ee Mis ne ocacl (evar BE cabal ER IRC ROM ea Copel ieee Gab nerece 
Er aneeee Pee 2O OM AChR LACEtS ACLU T ae alent eerie rin wise ee Se atc eel ate (ie ealeels: |iecacess oe Ae RAE 
Bact. 212.33300| Bact. lactis Connii... SFM LAURE Meet ea te [is ceette a1 Meer tie oT epon ete So 
lens, PAA BS RTO SSRs aL Bie ea a ae Cees SPs WPA SL eee WU eeciiea ce at ate cet roxhs oilictuemiat a hallteatoe eeete 
Bact. 222.11100] Bact. lactis aerogenes.|...... foie Wor ad Bede Sey aula, gil apa te Secs etait 
B. 222.11100| B. coli aerogenes..... Bee il epee SOROtEN (SP ROIEROIEH DME ard ees Sen iy or eal hve 

i 
The dairy in which this cheese was made is seldom used for 
cheese making and it was to be expected that the flora of this cheese 
would be somewhat abnormal. Only four of the organisms pres- 
ent have been met with in the other cheeses. Bact. 212.22200 and 
Bact. 212.22300 are familiar lactic forms and were present in con- 
