go STORRS AGRICULTURAL EXPERIMENT STATION. 
Species Vo. 55. 

No. 55 has no appreciable effect upon the appearance of the 
cream, The cream remains thin and develops no gas. The 
cream is rendered slightly alkaline and possesses a peculiar, vile 
odor, which is sometimes decidedly strong and unpleasant. The 
taste is also bad and the butter made therefrom, though not 
having so strong a taste as the cream, is never good. ‘There is 
no butter aroma; there is no acid taste and what taste there is, 
is an unpleasant one. The species is an unfavorable one for the 
butter-maker. 
Species No. 50. 
ee IR a, 
This organism produces an acid cream which is sometimes 
thickened if the ripening continues for a proper time, but if con- — 
tinued only a day the cream is quite thin. No gas is developed, 
but there is a strong, penetrating, pungent, or sometimes musty 
odor, and an unpleasant taste. ‘The butter made therefrom is 
always poor. It does not have a very strong odor, but is usually 
of rather a brackish or sickish taste and lacks any desirable butter 
aroma. | 
In addition to the organisms above described, six other species 
of bacteria have been isolated from water by Dr. K. C. Mead, 
and with these organisms experiments in cream-ripening have 
been made. Without going into the details of the descriptions 
of the organisms, the results of their action upon butter may be 
noted as follows: 
No. 1 produced butter with practically no taste and poor grain. 
No. 5 produced butter with a strong odor and taste of decay, the 
butter giving a slight indication of putridity; the cream was 
extremely vile in taste and flavor. No. 6 produced butter that was 
quite good but mild, and with a flavor that was not typical; it 
produced hardly any effect upon the cream and very little effect 
upon the butter. No. 7 produced butter which is essentially 
tasteless when the cream is ripened normally, or if the cream is 
over-ripened the butter is decidedly sour. No. 7 produced butter 
with a tolerably good grain, but with very little taste. The taste, 
however, was not bad except when over-ripened. The cream was 
hardly changed in its appearance or its reaction, and has very 
little odor or flavor. This species produced no good or ill effect 
upon the butter. No. 8 has a slight thickening effect upon the: 
cream and gives rise to a good grained but absolutely tasteless 
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Se a ee ee ee 
