

BACTERIA IN THE DAIRY, AI 
Spectes No. rrs. 
A bacillus found at Storrs and also in Middletown. It is an extremely com- 
mon organism. It liquefies gelatine, curdles milk rapidly at both 36° and 
at 20°, and digests into a watery alkaline solution. Butter made from cream 
ripened by it is bitter and unpleasant. It has, however, a decided aroma, 
though not a typical butter aroma. 
Species No. 112. 
A bacterium found at Storrs. It does not liquefy gelatine or curdle milk 
either at 20° or at 35°. The milk, however, is rendered acid, and curdles when 
heated. Butter made from it has a strong, unpleasant aroma, and a sour, 
unpleasant taste. What appeared to be the same species was found later in 
the same dairy, but its effect was not so bad, though it did not produce good 
butter. 
Species No, 153. 
A micrococcus found at Storrs and at Middletown. It appears to be the most 
common dairy bacterium found in these localities. It is very variable, ranging 
in its powers of producing pigment from a snow white to a deep orange. There 
are all intermediate grades, so that the extreme types are probably of the same 
species. It liquefies gelatine; curdles milk both at 36° and 20° into a soft 
curd which is amphoteric. It produces subsequently little or no digestion of 
the curd. In its effect upon butter it appears to be a favorable species, inas- 
much as the flavor that is produced is pleasant, though very slight. It pro- 
duces, apparently, no aroma. It cannot, therefore, be regarded as especially 
valuable in butter-making, but its influence is advantageous, so far as it has 
any at all. 
Species No. 114. 
A bacillus found at Storrs. It liquefies gelatine and curdles milk after 
six days. The curd is alkaline and is slowly digested. At 20° it digests with- 
out curdling into an alkaline solution. It appears to have absolutely no effect 
upon butter either in developing flavor or aroma. 
Species No, 115. 
A bacterium found at Storrs. It liquefies gelatine; curdles milk into a 
soft curd, which subsequently digests into an alkaline liquid. At 20° there is 
no curdling, but a digestion occurs without curdling. Its effect upon butter 
is ordinarily very slight. When cream is ripened for two days at a rather high 
temperature there is produced, however, a decidedly fine flavor of butter with 
a good aroma, though neither flavor nor aroma are quite that of typical first-class 
butter. 
Species No. 116. 
A large micrococcus found at Storrs. It liquefies gelatine very slowly. It 
does not curdle milk, but very slowly digests it into a watery liquid which is 
slightly alkaline. This effect is only produced after about four weeks. When 
used to ripen cream for a normal length of time it has no effect upon it whatso- 
ever, producing neither flavor nor aroma in the butter. 
