
BACTERIA IN THE DAIRY. 39 
Species No. 95. 
A bacterium found at Wapping. It does not liquefy gelatine and has no 
effect upon milk. It has little effect upon the butter, producing a very slight 
flavor, which is pleasant, but no aroma. 
Species No, 96. 
A bacillus found at Cromwell, and also at Middletown. It liquefies gelatine. 
Occasionally it curdles milk, rendering it slightly alkaline. It produces no effect 
upon the butter, either as to aroma or flavor. 
Spectes No. 97. 
A bacterium found at Ellington. It does not liquefy gelatine and has no 
effect upon milk. Butter is not affected by it, having neither flavor nor aroma. 
Species No. 98. 
A bacillus found at Cromwell. It does not liquefy gelatine and has no effect 
upon milk except to render it slightly alkaline and transparent. Butter made 
from cream ripened by it has very little flavor, but it has a peculiar, though 
rather unusual aroma, which is unpleasant, and not a typical butter aroma. 
Spectes No. roo. 
A bacterium found at Canton. It does not liquefy gelatine and has no effect 
upon milk. Cream ripened by it gives butter a pronounced flavor which is 
rather unpleasant when strong, and is not a normal butter flavor. Slight aroma 
is developed, which is much like that of good butter. 
Spectes No. ror. 
A bacillus found at Middletown, Cromwell and Storrs. It liquefies gelatine 
and curdles milk into a soft curd, with no change in reaction. The curd is 
slightly digested and develops a cheesy odor. Cream ripened by it produces 
butter with a moderately good but slightly cheesy flavor, and it has a cheesy 
aroma. The variety found at Storrs appears to be identical with the others, 
except that is does not develop a cheesy aroma. 
Species No. 102. 
A. large bacillus found at Middletown. It liquefies gelatine and curdles 
milk into a soft, faintly alkaline curd, which subsequently digests with a rancid 
odor. When allowed to ripen cream for a normal length of time, however, it 
produces no flavor or aroma in the butter. 
~ 
Species No. 103. 
A very common bacterium found both in Middletown and Storrs. It lique- 
fies gelatine but does not curdle milk. It renders milk slightly alkaline and 
of a slightly dark color. Butter made by means of it develops a slight flavor 
which is not yery good, but not unpleasant. An unpleasant aroma of decay 
is developed, however, so that the butter is unpleasant. 
Species No. 104. 
A large micrococcus found in Middletown. It very slowly liquefies gelatine, 
and curdles milk in eleven days, with no change in reaction. This organism 
