

BACTERIA IN THE DAIRY. 35 
to thicken it, with a rather strong odor. The butter made therefrom is moder- 
ately good in flavor, but the flavor is so slight that the butter would not be 
regarded as good. There is no special effect upon the aroma unless over- 
ripened. 
Spectes No. 31. 
A slender bacillus which very slowly liquefies gelatine, turning it green. It is 
also a very common species in the dairies of Connecticut, having been found in 
many places. It curdles milk into a soft, slimy curd at 20° in about two days. A 
digestion of the curd begins at once and the milk finally becomes a yellowish 
green liquid with an alkaline reaction. Cream is slightly thickened by it, and 
the butter made therefrom, if the cream is not much ripened, is very flat and 
tasteless, with no special aroma. If the ripening continues further the butter is 
strong, tallowy and unpleasant. This organism, therefore, is unfavorable in its 
effect upon butter, producing undesirable flavors and aromas. 
Species No. 63. 
A short bacillus found at Elmwood, Conn. It renders the milk acid, curdling 
it after several days. Cream is filled with gas bubbles, is acid, and the butter 
made therefrom has a good, rich flavor, being decidedly good in character. 
Unfortunately, no note was taken at the time of the experiment of the aroma 
produced. 
Species No. 64. 
A bacillus found at Cromwell and also at Durham. It liquefies gelatine and 
digests milk into amphoteric or weak alkaline liquid, but with no proper curd- 
ling, and with rather an unpleasant odor. Butter made from the ripened cream 
possesses a good flavor and an aroma which is pleasant. ‘The cream has a 
slight putrefactive odor, but the butter made therefrom does not show the effect 
of this odor unless highly ripened. : 
Species No. 65. : 
A micrococcus form found at Durham, Wapping, Elmwood, Cromwell and 
Storrs. It does not liquefy gelatine. It curdles milk in about two weeks, 
rendering it acid. Cream becomes pleasantly sour, slightly acid to litmus, and 
the butter made therefrom has an excellent, first-class, rich flavor. The aroma 
of the butter, however, is slight—at all events, not that of butter. 
Species No. 66. 
A bacillus found at Cromwell and at Storrs. It does not liquefy gelatine. 
Milk is not affected by it, except that it becomes slightly transparent and alka- 
line. Butter made from cream ripened with the organism develops an excellent 
flavor, which is described as ‘‘ nutty,” and has a good aroma. ‘he butter has 
been described as first class, both in flavor and aroma. 
Species No. 68. 
A bacillus found at Cromwell. It liquefies gelatine and digests milk, some- 
times without previous curdling and sometimes with a previous curdling. The 
digested milk is strongly alkaline. The cream inoculated with it develops a 
slight flavor, but the butter made therefrom is practically tasteless and has no 
aroma, 
