14 STORRS AGRICULTURAL EXPERIMENT STATION. 
BACTHRIAGIN “CHE DATRY? 
648 
[ During the past eight years investigations on the Bacteria of 
Milk have been conducted in behalf of the Station by H. W. 
Conn, Professor of Biology in Wesleyan University. Some of 
the results have been given in the publications of the Station, 
as follows: Bacteria in Milk, Cream, and Lutter, Bulletin 4, 
and Annual Report for 1889, pp. 52-67. Azpening of Cream, 
Annual Report for 1890, pp. 136-157. 4 Micrococcus of Litter 
Milk, Report for 189, pp. 158-162. The Lsolation of Rennet 
from Bacteria Cultures, Report for 1892, pp. 106-126. The 
Ripening of Cream by Artificial Cultures of Bacteria, Bulletin 12 
and Report for 1893, pp. 43-68. Lxperiments in Ripening 
Cream with Bacillus. No. 47; Annual Report for 1894, pp. 
57-68. Some Observations of the Number of Bacteria in Dairy 
Products, Annual Report for 1894, pp. 69-77. Cveam Ripening 
with Pure Cultures of Bacteria, Annual Report for 1894, pp. 
._ 77-91. See also Zhe Fermentations of Milk, Experiment 
Station Bulletin No. 9 of the Office of Experiment Stations of 
the U. S. Department of Agriculture. 
As this may come into the hands of persons who have not 
read the above articles, and are not familiar with the subject, 
the following explanations are reprinted from publications of 
the Station: 
BACTERIA IN MILK. 
Bacteria or microbes, as they are often called, abound in air, water, and soil, 
in animal and vegetable substances, and in living plants and animals. They 
are extremely minute and multiply with wonderful rapidity wherever the circum- 
stances are favorable. Cold hinders their development. When heated long 
enough at the temperature of boiling water they are killed, but their spores, 
which correspond to seeds, may endure even this temperature for some time, 
though higher heat kills them speedily. 
Bacteria grow with the greatest readiness in milk and cream. Hence they 
collect in milk and cream exposed to the air, and multiply rapidly. 
A large number of different species of bacteria are found in milk and cream. 
Different species have different effects. Many of them sour and curdle milk at 
some temperature. A few induce changes that render milk alkaline with or 
without the formation of a curd. Whena curd is formed, it differs in character 
