New York AGRICULTURAL EXPERIMENT STATION. 99 
but few gas holes appeared, the formation of acid was considerably 
retarded. Bact. lactis acrogenes was the only gas-forming organ- 
ism isolated. This form was abundant in the milk and whey but 
did not thrive in the curd and cheese. 
Liquefiers, especially M. lactis albidus, were unusually abundant 
in the milk, making up the larger part of the germ content at the 
first sample. ‘They were rapidly surpassed by the lactic forms and 
did) not appear to increase in the curd or the cheese. After 25 
days all of the germs found were representatives of the lactic 
group. Unfortunately we did not obtain the commercial score 
of this cheese but it ripened fairly slowly. There is no evidence 
that the large number of MW. lactis albidus present in the milk hast- 
ened the ripening of the cheese. 
Graphical representation. Graph VIII shows the changes which 
were noted in the germ content of Cheese 4.6 IX between the first 
and the 89th day. This cheese is unusual in that it had a large 
germ content on the 25th day. 
MILLIONS 
PER 
GRAM 
60 
50 
a0 = GERM CONTENT 
30 
20 
10 
DAYS 10 20 30 40 50 60 70 80 90 
GrApH VIII.— GERM CONTENT OF CHEESE 4.0 IX. 
