New York AGRICULTURAL EXPERIMENT STATION. 95 
Qualitative results— Ten representative cultures were selected 
and classified on the cards as shown in Table XVIII. 
TABLE XVIII.— GERMs Founp IN CHEESE 4.6 IX. 


Age of cheese in days. 

Group number. Type name (Conn). 
. 4 38 
Milk. |Whey.| Curd. days. | days.3 
M. Alisa ZzZ00Rl) Malactisralbidussess cs a~ ieee: + Ss Pd MO el bc CR ee eae 
S: mee OME SERA LACEIGUG Me bate che eide ns». «, Selgctenis' ls < chee Ty aes a ea be giegnteies ot Aang ot 
M. 212.33300 | Galactococcus versicolor.......... Sod Eh Reet eta el, Reka cel oeabaenaatis 
M. DASA TAI. SELCCEUS CIETY CUS 13, Sere sth co hiigse & OD Were ceo te \ichtcrs v s.| cartel tie Sete | Sebce, re 
acre 200m) Leacl. LACTIS OTEU1S.. strc dks Pecado dl a oo |e erode « knee eos lH Nona oat «| oe teeters 
iIBacteezeced 1100 | Bact. lactes aerogenes. ....0...%.- freer Tae ee Ol Siacd wee’ (eaters rere laters 30a 
Bacteeeeo 22200) |) Bact. lactts acidt.... si. . ers ss 010s + Aa Ser ee ee ee eee ae ge 
Ee eo OU MILES CEL OCLUS) COCLOL De ae coas ale reste oh ell he etree lidtis cecal elevart fediecas oars + 


Quantitative results— The total germ content was taken from 
plates upon medium 2.22 and this count was subdivided into the 
typical acid type and the inert organisms. ‘The liquefiers were de- 
termined on medium 2.02 and plates were made with medium 2.31 
for yeasts but with a single exception none were found. This fail- 
ure to appear on these plates was probably not due to the use of 
excessive amounts of acid since in a number of instances bacterial 
colonies in considerable numbers developed on these plates. A sum- 
mary of these observations is given in Table XIX. 
