THE RIPENING OF CREAM. : "23 
From this table five important results may be noticed as 
follows: 
I. Inallof the experiments recorded there has been, dur- 
ing the ripening, an increase in the percentage of acid produc- 
ing bacteria. Whereas the number in the unripened cream 
varies from 50 to 97 per cent., the number in the ripened 
cream in no case falls below g1 per cent. and is commonly 
from 97 to 100 per cent. 
2. ‘There isa nearly uniform increase in the percentage of 
the common lactic bacteria No. 206 (2. acidi lactict ). 
3. There is usually an increase in percentage of the second 
common lactic bacteria No. 202. 
4. ‘There is generally a slight decrease in the percentage of 
the No. 208 (8B. lactis aerogenes), which, though common in 
all samples, does not occur in very large numbers. 
5. The Miscellaneous alkaline group of bacteria in these 
experiments forms a much larger per cent. than in the experi- 
ments of Tables 1-4, but there is a universal decrease in their 
percentage during the ripening. 
In order to compare these results obtained with the cream 
from a creamery with those obtained with cream from a pri- 
vate dairy, the results of three preliminary experiments made 
with cream from two small dairies are given in the following 
table. The cream from the dairies was gravity cream and 
therefore not so fresh as centrifugal cream would be, but was 
fresher than the cream obtained from the creamery. 










TABLE 6. 
Percentages of chief types of bacteria in cream from private 
datrtes. 
IN UNRIPENED CREAM. IN RIPENED CREAM. 
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D , * A= S& ° . ° Pas Ss 
cat Soe ei eee tee eee Pes 
: Ly oe) ° : a = (oe) 
° Or Mees) fs HR 0 2a ° ° OF Pe Be 1h O 
CIE Ay eer Ws Wes te We ial ils ooh Sie 
Tego ee Fos POR ree (ord Were A een ore 
Blan memes | eo dma EBS Oo 2 ORF O3 OO [ee T Os) OF 123 
Jan 23,.0°= - - - Oil nem oe leid gi | 86 | 12 | —|] 98 2 
reps, sa - - - LO ac ban oF astral 99 | 59 SNe! 00a ae 









