REPORT OF THE BACTERIOLOGIST. 
NOTES ON SOME DAIRY TROUBLES.* 
H. A. Harpine, L. ie ROGERS AND G. A. SMITH. 
SUMMARY. 
The appearance of a highly disagreeable, fishy flavor in the 
product of a dairy was traced to the milk of a single apparently 
healthy cow. On rejecting the product of this animal no further 
trouble was experienced. No cause for the outbreak could be 
found. 
An intensely bitter flavor in Neufchatel cheese was found to 
be connected with the activity of an acid forming bacillus. The 
bitter flavor was not reproduced in liquid cultures, but appeared 
upon draining and aerating the cheese curd. 
The causal relation of certain yeasts to the production of un- 
desirable fiavors common in Cheddar cheese appeared probable 
_ from their constant presence in cheese showing sweet flavor and 
their absence in all those having a clean flavor. 
The uniform reproduction of off-flavors when using pure start- 
ers of these yeasts in cheese-making tends still further to estab- 
lish this relation. 
Rusty spot in Cheddar cheese is caused by a bacterial growth. 
- The addition of cultures of this bacillus to the vat before adding ~ 
the rennet failed to reproduce the discoloration; but adding cul- 
tures of the same organism after cutting the curd gave a very 
_marked case of rusty spot. 

*Reprint of Bulletin No. 183. 
