
BACTERIA IN THE DAIRY. 87 
Species Lo. 45. 
This species produces slight changes in the cream. If ripened 
Bitar (73° b.) forie4 hours, or at 20° C. (68° F.) for a longer 
period, the cream becomes slightly thick with a slight acid reac- 
tion. There is no appreciable odor, but there is rather of a 
pleasant, though sweetish taste. The taste is not just like sweet 
cream, but is quite distinctly sweet. The butter made therefrom 
is tolerably good butter, with very little flavor to be noticed. 
The flavor is too mild for first-class butter, and yet the butter 
would always be regarded as of a good quality. When the 
ripening is allowed to continue for two days, or at a higher tem- 
perature, the flavor still remains good, but the butter is apt to be 
soft and of a poor grain. No. 45, therefore, is a species which 
may be of some advantage in the ripening of cream, but will not 
of itself produce a proper butter flavor. 
| Species No. 46. 
This species produces a thickening of the cream which may be 
considerable if the ripening is carried to a little more than the 
ordinary limits. The reaction is slightly acid. There is very 
little change in the taste and flavor of the cream, although a very 
slight sweetish taste is noticed and an odor a little different from 
that of fresh cream. ‘The butter is very apt to be poor in grain 
and is practically tasteless. ‘This species is, therefore, another 
neutral species which neither has any good nor specially injurious 
influence upon the cream. It is not a species which has any dis- 
tinct relation to the phenomena of cream ripening. 
SPECIES VG Ae: 
This species produces a slightly thickened cream with an alka- 
line reaction. There is a peculiar, though indescribable odor, 
with a sweet, pleasant taste. The butter is good, quite hard and 
fine-grained. It is rather mild, although of a good flavor. The 
ripening may be carried on ata temperature as high as 28°C. for 
24 hours without injury, or at 20° C. (68° F.) for 48 hours and not 
be over-ripened. This species is, therefore, one which may be 
of value in butter-making, and seemingly is one of those that 
directly contributes toward producing a good flavor. By itself, 
however, the proper aroma is hardly developed, the butter being 
too mild even when ripened for a long time. 
