

BACTERIA IN THE DAIRY. a7 
Species No. 77. 
A bacillus found at Cromwell. It does not liquefy gelatine, and has no effect 
upon milk, except to render it slightly slimy. Butter made from cream inocu- 
lated with it develops a moderately good flavor and a good aroma, not very 
strong, but decidedly better in flavor and aroma than the control. 
Species No. 78. 
A micrococcus found.at Ellington and at Storrs. It does not liquefy gelatine. 
It renders milk acid at 20° without curdling it. The acid is sufficient, however, 
to curdle the milk when it is boiled. At 35° the milk is curdled. Butter made 
from the cream develops a decidedly pleasant flavor, unless the ripening is too 
long, when the flavor is rather sharp and bitter. There is, however, no notice- 
able aroma. ‘The organism develops flavor without aroma. 
Species No. 79. 
A bacterium found at Ellington, It does not liquefy gelatine. It renders 
milk acid, and sometimes curdles the milk after two weeks at a temperature of 
_ 20°, at other times not curdling the milk although rendering, it acid. At 38° a 
curd is developed. ‘The butter made from it is decidedly sour and unpleasant 
in flavor with no appreciable aroma. 
Species No. So. 
A micrococcus found at Ellington. It does not liquefy gelatine, has no effect 
upon milk, and no effect upon either the flavor or the aroma of butter. 
Species No. 82. 
A bacillus found at Ellington. It does not liquefy gelatine, and has no effect 
upon milk at any temperature, and no effect upon either the flavor or the aroma 
of butter. 
Species No. 83. 
A bacillus found at Cromwell. It liquefies gelatine and curdles milk, render- 
ing it slimy. The reaction is alkaline. The butter has a clean, sharp taste, with 
a yeasty aroma, 
Species No. &4. 
A bacillus found at Ellington. It does not liquefy gelatine, and has no effect 
upon milk except to render it slightly alkaline. It has no effect upon either the 
flavor or aroma of butter, the butter being tasteless. 
Species No. 85. 
A micrococcus found at Cromwell and at Storrs. It does not liquefy gelatine. 
It has no effect upon the milk, except to render it slightly alkaline and slightly 
slimy. It produces neither flavor nor aroma, the butter being tasteless. 
Species No. 80. 
A bacillus found at Cromwell. It does not liquefy gelatine. It does not 
curdle milk, but slowly digests it into a watery liquid which is alkaline. At 35° 
it is curdled and subsequently digested. Butter made from cream inoculated 
with it develops a strong taste of decay and a strong, unpleasant aroma. The 
butter is decidely unpleasant. 
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