EXPERIMENT STATION BULLETINS. 



407 



TABLE XII. 



Occurrence of all Except Typical Lactic Bacteria. 



Fresh 



November 



aa 



February 



as 



I... 

 III., 

 V... 

 IX. 



11 



IV 



VI 



VIII... 



X 



XI 



XIII... 

 XIV... 

 XV.... 

 XVI... 

 XVII... 

 XVIII.. 

 XIX... 

 XX.... 

 XXI. . . 

 XXII.. 



Average., 



Per cents of fresh 

 butter 



14,000 

 136,100 

 602,200 



77,000 



46,000 



63,000 



25,000 



5,000 



2,000 



70,000 



12,000 



19,000 



20,000 



12,000 



50,000 



110,000 



26,000 



10,000 



104,000 



4,000 



36,000 







300 



.) 

 .) 





(1,000) 



( ) 



( ) 



) 



) 



2,100 

 



600 

 



700 

 



1,600 

 3,000 

 

 

 



9,000 



43,000 



7,000 



3,000 



4,000 

 14,000 

 3,000 

 400 

 1,000 

 



4,100 

 3,400 

 200 

 1,100 

 3,000 

 3,100 

 6,000 

 2,000 

 22,000 

 2,000 



4,600 



12.9% 



11,000 



28,000 

 12.000 

 6,000 

 1,500 

 2,000 

 1,100 

 1,000 

 3,000 

 3,000 

 7,000 

 4,000 

 4,300 

 3,100 

 2,500 

 36,000 

 3,500 



7,400 



20.6% 



3,000 



3,200 



24,000 



4,000 



500 



100 







3,000 

 1,400 

 2,000 

 2,000 

 2,300 

 8,000 

 3,000 

 6,000 

 4,000 

 3,000 



4,400 



12.2% 



) 



(100) 

 (700) 

 



1,400 

 (100) 



) 



(800) 







1,100 



3,000 



1,400 



1,000 



300 

 3,000 



700 

 13,000 



200 

 

 1,900 



1,700 

 6,300 

 2,200 

 4,000 



9,300 

 12,000 

 3,800 

 3,000 

 5,400 

 (6,000) 

 3,500 

 3,500 

 3,800 

 6,100 

 6,900 

 5,000 

 5,000 

 1,000 

 26,000 

 1,300 



6,400 



17.8% 



6,100 



5,500 



13,300 



7,200 



2,400 



3,300 



(206,000) 



5,000 



2,800 



1,600 



6,000 



5,300 



5,300 



13,000 



500 



42,100 



1,000 



7,200 



20.0% 



5,100 



5,000 

 12,200 

 1,500 

 2,700 

 1,000 

 



2,400 

 4,600 

 3,000 

 7,500 

 5,100 

 6,000 

 1,000 

 1,000 

 24,000 

 1,400 



5,200 



15.0% 



TABLE XIII. 

 Occurrence of Liquefying Bacteria. 



Sample 



I... 

 III. 

 V.., 

 IX.. 



II 



IV 



VI 



VIII... 



X 



XI 



XIII... 

 XIV... 

 XV. . . . 

 XVI... 

 XVII... 

 XVIII.. 

 XIX... 

 XX.... 

 XXI... 

 XXII. . 



Average. 



Per cents of fresh 

 butter 



7,000| 

 127,100 (. 

 601,200 

 77,000 



19,000 



53,000 ( 

 9,000 ( 

 3,000 ( 

 2,000| 



30,000 

 5,000 

 6,000 

 4,000 

 8,000 

 2,000 



90,000 

 3,000 



le.ooo 



6,000 

 3,000 



15,800 



3.2 







100 



'ioo 



100 



) 



) 



....) 







2,100 







200 

 



700 

 



1,600 

 3,000 

 

 

 



480 



3.0% 



2,000 

 7,000 

 2,000 

 2,000 



4,000 

 14,000 





 100 











2,100 



2,400 







1,000 



3,000 



3,000 









 21,000 







3,100 



19.7% 



10,000 



21,000 



12,000 



2,000 



100 



1,000 







1,000 

 2,000 

 3,000 

 7,000 

 1,000 

 3,300 

 3,000 

 1,000 

 2,000 



3,710 



23.2% 



2,000 



3,200 



2,000 



2,000 















1,000 



1,400 



2,000 



2,000 



2,300 



8,000 







1,000 



1,000 







1,620 



10.1% 



as 



700 

 





 100 

 100 

 800 







1,100 





 400 



1,000 

 300 



3,000 





 12,000 









 400 



1,600 



10.0% 



500 

 2,800 

 

 4,000 



8,600 

 



300 

 2,900 

 5,400 

 



3,500 

 2,400 

 3,800 

 5,000 

 4,900 

 3,000 

 5,000 

 1,000 

 26,000 



300 



4,500 



28.1% 



5,100 



5,500 



13,000 



2,200 



2,400 



2,500 



(206,000) 



4,400 



2,800 



1,600 



6,000 



5,300 



5,300 



13,000 



500 



42,100 



1,000 



6,700 



41.9% 



5,100 



15,100 

 

 



700 

 1,000 

 



2,100 

 4,600 

 3,000 

 4,500 

 3,100 

 5,000 

 1,000 

 1,000 



24,000 

 1,400 



4,160 



26.0% 



