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BACTERIA IN THE DAIRY. 43 
Butter develops a rather sharp, sour (?) taste, which is pleasant and like that of 
good butter. No aroma is noticed. The butter has thus a good flavor, but 
without aroma. 
Spectes No, 132. 
A micrococcus found at Middletown and at Storrs. It does not liquefy 
gelatine and has no effect upon milk, except to render it slightly alkaline. 
Butter made from cream ripened by it has no appreciable flavor or aroma. 
Species No. 134. 
A bacterium found at Storrs. It does not liquefy gelatine. It renders 
milk sufficiently acid to curdle when heated, but does not curdle unless heated. 
Cream inoculated by it has a sharp, penetrating, musty odor and taste, and the 
butter made therefrom has the same sharp, penetrating taste and aroma. It is 
not unpleasant, but not typical, and the butter is not first-class. 
Species No. 136. 
A bacillus found at Storrs, which, while much like No. 97, differs from it in 
its effect on butter. When cream is ripened by it for two days, there is 
developed a decidedly good flavor, which is, however, not quite like that of good 
butter. If less ripened, no flavor develops. There is no aroma. 
Spectes No, 137. 
A bacillus found at Storrs. It does not liquefy gelatine. Sometimes it 
curdles and sometimes it does not curdle milk. There is no change in the 
reaction of the milk and no digestion. Butter made from cream ripened by it 
is without either flavor or aroma. 
Spectes No, 138. 
A large bacillus found at Middletown. It liquefies gelatine. It curdles milk at 
20°, producing a soft curd, which begins to digest almost at once into a color- 
less, cloudy liquid, which is alkaline. Butter made from cream much ripened 
by it has a decayed taste and aroma, and if only slightly ripened no appreciable 
taste or aroma is noticed. 
Spectes No. £39. 
A bacillus found in Middletown. It liquefies gelatine and curdles milk in six 
days without changing the reaction, or occasionally rendering it slightly acid. 
It develops later a prominent cheesy odor. Cream inoculated with it develops a 
cheesy odor and taste, and butter made therefrom has the same strong cheesy 
taste and flavor. 
Spectes No. 143. 
A micrococcus found in Middletown. It does not liquefy gelatine, and cur- 
dles milk at 20° in from six to nine days. There is no change in the reaction. 
Butter made from cream ripened by it has no flavor and no aroma, or, at most, 
a very slight aroma. If the ripening continues too long an aroma and flavor of 
decay make their appearance. 
