100 ReporT OF DEPARTMENT OF BACTERIOLOGY OF THE 
This cheese was studied with a view to repeating the observa- 
tions on the early changes in the flora and was made by Mr. Smith 
from the milk of our own herd on July 9, 1906. The milk was 
not of the first quality for the same reasons given under Cheese 
4.6 VIII and some evidence of gas formation appeared early but 
did not become sufficiently pronounced to show in the curd. For 
the reasons already explained the resulting cheese was of the ex- 
port rather than the home-trade type, and while it cured satisfac- 
torily did not attain its best physical texture until at the end of 
8 months. 
The cheese was dipped in paraffin when taken from the press and 
was cured at 60° F. (15.5° C.). Sixteen samples were taken cover- 
ing a period of 72 days. 
Qualitatwe results— Eighteen cultures were isolated as repre- 
sentative of the flora and the results of their classification on the 
card is shown in Table XXI. 
TABLE XXJ.— GERMS FouND IN CHEESE 4.6 X. 
a 
AGE OF CHEESE IN DAYS. 










Group number. Type Name (Conn.) | 
| Milk. | Whey.| Curd. |1|4|7 {12} 19 [28 
M. 211.23200 | M. lactis albidus.......... Hat UR ectaadi eee oe Lleol: eet ee 
Str. 212.22200 | Streptococcus lacticus...... ILS cteisaeeateed| eh egena ss + 5 aul ey oa eee + oa 
M. 221222008) MM stactts albiduss oo... aoe (jem acs oh eee + oad WT WE Pe WS cage iho 
Bact. 212.33300 | Bact. lactis viscosum...... yRat-aate oP [scr cat ed PY iene es es hee 
Bact. 222.11100 | Bact. lactis aerogenes...... (peas aig Sie Fay eee ee es ee My wees 
Bact. 222.22200 | Bact. lactzas acidt.......... Lote a fonts oxeeeres . + ..[ee)-./ FIle 
B. 222,11100 |. B. colt aerogenes........... | ofa Dil. cae aee Stet ce tees APE RY Pole best 


All of the germs found in this cheese had been found in some 
of the previous cheeses. 
Quantitative results— The total germ content was obtained from 
plates upon medium 2.22. The division into the lactic acid, gas- 
producing and inert group was made upon this medium. The lique- 
fiers were determined on medium 2.02 and the yeasts on 2.31. The 
results from these observations are given in Table XXII. 
