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Studies on Yeasts in Dairy Products

II. General Grouping of the More Numerous Types

ABSTRACT

One of the objects of the studies that have been carried out by the dairy section of the Iowa Agricultural Experiment Station on the yeasts found in dairy products has been the eventual development of a system of classification that will make possible the easy and accurate identification of yeast cultures isolated. Because of the wide range of forms found among the yeasts such a classification necessitates a separation of the organisms into groups with those in each group having relationships, more or less close, that naturally throw them together. A grouping that has been in use for several years is herein presented with the idea that it may serve as a starting point in the development of a scheme of classification for the yeasts found in dairy products; a rearrangement and further division of the groups is to be expected but can only be made as a result of a detailed study of the organisms belonging to each.

¹ Formerly assistant in dairying, Iowa Agricultural Experiment Station.