16 STORRS AGRICULTURAL EXPERIMENT STATION. 
report of his work will appear separately. The bacteriological 
work upon the same problem is being performed by Mr. Stocking 
and Mr. Esten, and consists in the study of all species of bacteria 
found in imported cheeses, together with their effect upon milk 
and cheese ripening. The experiments in question are as yet 
only in the introductory stage, and no report can be made upon 
them. 
3. Work upon barn conditions as affecting the number of 
bacteria in milk has been undertaken by Mr. Stocking. The 
work is not yet ready for publication. 
4. ‘Iwo series of studies upon the so-called germicidal prop- 
erty of milk have been carried ou, one by Mr. Stocking at 
Storrs and the other by Mr. H. C. Ward, who has done his 
work in Middletown. The results of this work will appear in 
the present annual report. The general conclusion has been 
that there is no propriety in the use of the term “‘ germicidal 
property,’’ since the phenomena in question are due to the 
inability of some species to live in a milk medium, while other 
species multiply uniformly from the start. 
5. A most extensive piece of work undertaken has been the 
preparation of a more satisfactory classification of the species of 
bacteria found in dairy products. ‘This work, which has been 
incidentally carried on for the last six years, is now being 
pushed with greater energy than at any time before. A plan 
of description, classification, and indexing of species has been 
devised, which very greatly facilitates the study in question; 
and it is now the intention to make bacteriological studies of 
all species of dairy organisms which are obtainable, both from 
this vicinity and from other sources. ‘This work is one of con- 
siderable magnitude, and while great progress has been made 
in it, it is still far from complete. No report upon the same 
can be given at the present time, but it is hoped that during 
the coming year the study may be so extended as to make it 
possible to give, in the next annual report, a tolerably complete 
account of the dairy bacteria known at the present time. 
Respectfully submitted, 
) H. W. Conn. 
