New York AGRICULTURAL EXPERIMENT STATION. 107 
TABLE XXIV.— MAXIMUM OBSERVED GERM CONTENT IN CHEESES. 


Age of Bacteria per 
NUMBER OF CHEESE. ab otad: eiean: 
Days. 
rao nn 8s 8A fe jaa 6 dn ot ewdlie ne WA caane areies ‘A 135,706,000 
ea ne es SR er os ee he We ee 4 69,000, 000 
UNE Ee Ne ig ieee eae a oon Gate card en's aks 2 79,200,000 
RIM th She, A er. che tek y ei bh GA Pugh Cant cake 10 37,100,000 
aR Eg les BBs ko we ae Be Sins wb es 2 90,600 , 000 
MEINE a Sree kk Teg, ke tig cB Used wt Sle bue bed 'w 0 4 es 8 106 , 300.000 
aPC Motos tet Mem eA, ee oak bd dls) Gioeei dow oes 1 26,800 , 000 
BEES) UBS te OSats, tel ec SIRS cre ee Lee eee a mr PAS 51,000,000 
IM ete ee he ee oan we oh oe koe wb we 1 177 , 900 , 000 


eet Ei a 

It is interesting to observe that the lowest recorded maximum, 
27 millions in Cheese 4.6 VIII, and the highest, 178 millions per 
gram in Cheese 4.6 X, are in the two cheeses made in our own 
dairy from the milk of our own herd, having a very similar quali- 
tative flora and ripening in a similar manner. The rate of ripening 
in these two cheeses was slightly different, the one with the highest 
maximum germ content ripening more slowly. The temperature to 
which Cheese 4.6 X was exposed while in the press was higher 
than in Cheese 4.6 VIII. 
While, as we have seen, the changes in the germ content often 
differ widely in normal cheese, an average of all these observations 
has some value and is given in Table XXV. 
TasLeE XXV.— SHOWING THE AVERAGE GERM CONTENT OF ALL THE CHEESE 
EXAMINED AT GIVEN INTERVALS OF TIME. 



| Number | Number 
Age of cheese. | Average oft of germs Age of cheese. | Average of of germs 
per gram. per gram. 
A oe 4 cheeses..| 6,601,000 40°daVSe a4 36 10 cheeses.. 17,100,000 
DRDOUTS 8) c-cons 4 a aie LOPS a s000 50 ee eee ee () 5 Pct 10,200,000 
eaves t. .- 4 oe ..| 30,000,000 6G Ae eee 9 : i DF DOO O00 
BCLS re od 4, 6 S ..| 33,000,000 Oa are ae, olen . ve 4,625,000 
ay TL oe ear 6 x 561i) SEABREOOG, Ocean fe i 6 + ae 4,666,000 
2 oe 9 se ARO Loos MOOG OOM Ge cores 6 iH ae 4,000,000 
LD ES Uae sah ae 9 s eA nae Rete aya vay 10)0 (0 ler| # a O10 au Rls Pa era 4 i on 2,625,000 
IOS! "oe eee 10 i et Oe LOOKOOOR lal Onn sn 2 - ae 1,550,000 
1s), <a 10 - wale O00. 000 Te 120, Wie ae. 2 nes 1,050,000 
AUS ©) ee Daren 10 es ee) OOORO000M 1SO0ie ne cates 2 * ics 1,019,000 
Zee. 10 ‘4 rei 22,0005000 L4 Ou ae Bite os il v a 1,000,000 
SLO) 7 = ee ee 10 3 te OOU; 000. Mts fo 2.8. 1 y he 500,000 




In computing this table there were included not only the results 
from the nine cheeses previously given but also those from an 
additional cheese which was made in our own dairy and studied 
during the process of manufacture. As the actual analyses were 
