REPORT OF THE BACTERIOLOGIST. XVII 
experiments has been carried on for the purpose of determin- 
ing the part which bacteria play in the flavor production in 
this type of cheese. Very satisfactory results have been ob- 
tained, and this work will be reported by C. J. Mason. 
The studies of market milk which have been carried on dur- 
ing the past two or three years have been continued through- 
out the year. While this work is not yet complete, part of it 
will be reported upon soon. ‘The sanitary condition of market 
milk is receiving so much attention at the present time that it 
seems wise to continue the studies already under way regard- 
ing the conditions of production and the sanitary qualities of 
the milk which is being placed upon the market throughout 
the state. For this reason considerable time has been put 
upon this line of work. In view of the steadily increasing 
demand for a cleaner milk supply, it is highly essential that 
the producers know the necessary conditions for the production 
of such milk. 
In order to get more definite knowledge regarding the 
sources of bacteriological contamination, and the most eco- 
nomical means for preventing the same, this department has 
made a series of studies for the purpose of determining the 
effect upon the germ content of the milk of some of the com- 
mon stable practices. One report on this work has already 
been made in a recent bulletin of this station, and further re- 
ports will be made later. 
Respectfully submitted, 
W. A: STOCKING, JR. 
