NEw YorK AGRICULTURAL EXPERIMENT STATION, 97 
The early changes in the flora as noted here are similar to those 
found in Cheese 4.6 VIII. The first sample was taken from the 
mixed milk as furnished by the farmers and showed over 9 mil- 
lions per cc. Owing to the ripeness of the milk no starter was 
added. The second sample was taken after the milk had been 
gradually warmed to 86° F. (30° C.) and the Marschall test set 
at 4 spaces. This warming had so stimulated growth that there 
were nearly 29 millions of germs per cc. Two hours later when the 
curd had been cut, the temperature raised to 100° F. (38° C.), the 
whey expelled and a large amount of acid developed, the whey 
contained 33 millions per cc. In this case the growth which had 
taken place in the whey had more than replaced the number which 
had been held back in the curd by the coagulation of the milk. 
As the volume of the whey is nine-tenths that of the original mili 
the number of germs removed with it is exceedingly great. 
No scales being then at hand the two samples of curd taken at 
the factory were not weighed but estimated. This estimate was 
probably accurate within 25 per ct. The first sample of curd was 
taken shortly after the last of the whey had been removed and 
showed 4 millions per gram. The second sample, taken as the curd 
was being put to press had 19 millions per gram. The weighed 
sample taken at our laboratory when the cheese was 1 day old 
showed 7 millions per gram. This rapid shift in the numbers would 
create a suspicion that estimate of the weight of the curd sample 
was very inaccurate but for the fact that the changes here re- 
corded in the germ content are in accord with those observed in 
Cheese 4.6 VIII. 
This cheese was unusual in that the maximum count of 50 mil- 
lions per gram was on the 23d day, the count meanwhile showing 
a steady increase from the low count at 1 day. After 23 days the 
count steadily decreased until at 88 days it was only 1.3 millions 
per gram. At this time the cheese was over-ripened. 
The liquefiers were unusually abundant in the milk at both ex- 
aminations but by the time the cheese went to press they consti- 
tuted less than 1 per ct. of the total flora. Yeasts were not found 
except in one sample of the curd in the vat. 
The numbers of the various types of organisms found at each 
examination is given in Table XX. 
For some days preceding the making of this cheese gas forma- 
tion in the vats had been of daily occurrence. In this cheese, while 
3 
