04 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
This table brings out the fact that the lactic forms are the only 
ones which persisted steadily and in large numbers throughout the 
ripening period of the cheese. The other forms which were rec- 
ognized at intervals were relatively so scarce as to be often missed 
on account of the dilutions employed. The recognition of the acid 
forms was made easy by the presence of litmus in the media, but 
the separation of the non-acid forms was a matter of judgment as- 
sisted by the isolation of type colonies in some cases. 
Graphical representation.— Graph VII shows the changes in the 
germ content of Cheese 4.6 VIII and brings out clearly the rela- 
tively small numbers present. In this particular it is in strong con- 
trast to Cheese 4.6 VII. 
MILLIONS 
PER 
GRAM 
30 
20 —— GERM CONTENT! 
10 
DAYS 10 20 30 40 50 60 
GRAPH VII.— GERM CONTENT OF CHEESE 4.6 VIII. 
CHEESE 4.6 IX. 
We now attempted to carry out upon a normal cheese observa- 
tions regarding the changes in the flora on the first two days similar 
to those which had been made on Cheese 4.6 VIII. Through the 
kindness of Mr. G. Merry the work was done at his factory at 
Verona, N. Y., on June 23, 1906. 
The samples of milk, whey and curd were obtained from a large 
vat of milk undergoing the normal process of manufacture of 
home-trade cheddar. One of the cheeses produced from this vat, 
after being in the press only a few hours, was brought to our own 
dairy and there pressed until the following day. It was then dipped 
in hot paraffin and placed in our curing room at 60° F. (15.5° C.). 
Fourteen samples were analyzed, covering a period of 98 days. 
The cheese at the end of that time was of good flavor but some- 
what over-ripened. 
