144 



STATE BOARD OP AGRICULTURE. 



SAMPLE I. 



Hours after milking. 



Acidity of 

 sample. 



0. 

 15i 



m 

 m 



64J 



16° 



16° 

 16° 

 16° 

 87° 



Total number of 

 bacteria. 



530 



49,500 



275,000 



69,000,000 



2,000,000,000 



Relative number of different types.* 



12 

 12 



7 

 10 







b. 



6 

 4 

 1 



15 

 3 



2 

 19 

 2 

 3 

 2 







2 



2 



36 



1,100 



* Should be read horizontally only and not vertically. 



When zero appears it means that no colonies of that type could be 

 determined, or for some reason were not determined. 



Since there was no appearance of any change in this sample, twenty- 

 four hours was allowed to elapse. This was a mistake in judgment, 

 for there ought to have been some record between 40% hours and 

 64% hours — the milk was loppering at 64% hours. 



The time of making the count or studying the species is vitally im- 

 portant, yet it can be readily seen that any particular time determined 

 upon must be open to serious criticism no matter what that time may be. 

 From the practical standpoint, this feature may throw strong evidence 

 against pure milk production, especially in the hands of inexperienced 

 operators. 



Again, different samples of milk do not necessarily mean that the 

 germ content at the same hour after milking will be subject to the same 

 conditions of study, for it frequently occurs that one sample of milk 

 will sour at 21°G. from 24 to 36 hours after milking, and another 

 sample will sour from 48 to 72 hours after milking. Should, therefore, 

 a bacterial count at the end of 24 hours be considered the established 

 time for determining the bacterial content, it follows that the inter- 

 pretation would be wholly erroneous. 



SAMPLE I. 



Time after milkine Number of mi- 



luue diiei muKiiig. cro-orgamsms. 



hrs 530 



201/2 hrs 49,500 



28 1-6 hrs 275,000 



401/3 hrs 69,000,000 



6OI/3 hrs 2,000,000,000 



SAMPLE IL 



hrs 1,380 



15 hrs 720,000 



21 hrs 7,670,000 



421/2 hrs 423,000,000 



69 hrs 1,600,000,000 



Acidity 

 of milk 



16° 

 16° 

 16° 

 16° 



87° 



16° 

 17° 



23° 

 55° 

 69° 



