296 



STATE BOARD OE AGRICULTURE. 

 TABLE XXIII. 



INFLUENCE OF CONFINEMENT OF MILK UPON THE ACIDITY. 

 (Numbers represent percentages calculated as lactic acid.) 



TEST I. 



After milking 

 After 21 hours 

 After 39 hours 

 After 48 hours 

 After 87 hours 



Confined. 



.1125 

 .1125 

 .1305 

 .1395 

 .162 



Exposed ' Exposed 

 over glass.; over tin. 



.1125 



.072 



.072 



.035 



.0675 



.1125 



.054 



.054 



.045 



.195 



TEST II. 



After milking.. 

 After 20J hours 

 After 24 hours . 

 After 40 hours. 

 After 48 hours. 

 After 64 hours. 

 After 69 hours • 

 After 88 hours. 

 After 96 hours. 



Confined. 



.1215 



.126 



.135 



.144 



.144 



.144 



.198 



.1755 



.1755 



Exposed 

 over glass, 



.1215 



.09 



.09 



.117 



.126 



.198 



.2295 



.318 



.423 



Exposed 

 over tin. 



.1215 



.09 



.09 



.1385 



.225 



.315 



.342 



.486 



.513 



TEST III. 



These tables are fairly representative of the results obtained after a great many 

 tests. Usually the milk confined does not fall in acidity from the time when it is put 

 up to the time when it begins to increase in acidity. Occasionally it will fall slightly. 

 In the case of exposed milk in Fernbach flasks of glass there is a falling off in acidity 

 for a time, then there follows a rapid increase until the milk completes its full 

 fermentation. It is interesting also to note that in the case of a tin vessel made in the 

 form of the Fernbach flask the falling off in acidity is much more noticeable; and 



