20 STORRS AGRICULTURAL EXPERIMENT STATION. 
per cent., and in most cases it is closely approximating 100 per 
cent. Even in experiments where the number of acid organ- 
isms in the unripened cream was lowest the number present in 
the ripened cream has risen to 98 and 99 percent. ‘This, of 
course, indicates that, in these experiments at all events, the 
ripening has consisted essentially in the growth of organisms 
producing some kind of acid, at the expense of those giving an 
alkaline reaction or no reaction at all. 
TABLE 4. 
Percentage of acid organisms in cream from two creameries. 






Tae In unripened In ripened 
cream. cream. 
Small Creamery. % % 
Rebs 13; - - - - - - 98.0 99.0 
Feb. 16, - - - - - - 94.0 99.0 
Feb. 20, - - : : = = 98.5 99.0 
Feb. 22, - - - - - - go.O 99.0 . 
Feb.:27, - - = - . 2 66.0 99.0 
March?1, >” - - - - - - 75.0 98.0 
March 3, | -~ - - ‘- - - 99+ - 99+ 
March 4, — = : . - 2 Pol 100.0 100.0 
May i2e gC) eae See eo ee me 99.7 99.9 
May 26, - - : - - - 99.2 99.8 
Large Creamery 
May 29, - - - - - - 96.0 99.6 
june-2, - - - - - 99.2 99.8 
June 5, - - - : - - 99.5 100.0 
ME L257) oy Te Sue pe 99.5 99.9 
June 16, - - - - - - 98.5 99.2 
JUDE 49, = - - - - - 98.0 99.7 
June 22, - - - - - - OR 99.6 * 
SO Cy are ere pet ee yh Te 97.5 90.5 
Oets 50, mk - . : - 99.3 99.6 
EVOVIOS)).) uk Rat die Sh ee 99.3 99.6 
IB Oeobe - - - - . - go .0 99.5 
et, 19, - - - - - - 74.0 98.5 
Oct? 26, - - - : - : 95.0 OF a7 
Nov. 2, - - - - - - 98.0 O77 




SPECIES OF BACTERIA. 
We next made an attempt to determine more accurately the 
species of bacteria which are chiefly concerned in the normal 
ripening. ‘This has been the most difficult part of the work 
and one in regard to which we have as yet the least satisfac- 
tory results. ‘The difficulty of determining with any degree of 
rae . 
