344 AC.KICULTURIi: OP MAINE. 



count should remember, is that no milk, however carefully 

 produced, if allowed to remain warm or after being cooled is 

 permitted to become warm again, can be expected to have a low 

 bacteria count. 



The effect of temperature on the keeping quality of milk is 

 graphically described in the following chart. Two quarts of milk 

 about 27 hours old when secured were purchased from different 

 dealers. No. i had a bacterial count of 280,000 colonies per 

 cubic centimeter. No. 2 had a bacterial count of 16,400 colonies 

 per cubic centimeter. Each bottle of milk was divided into four 

 samples and one sample from each bottle w^as maintained at the 

 following temperatures, 75°, 55°, 40° and 100° F. until it devel- 

 oped a faint trace of acidity, when it was eliminated from 

 further experiment. The milk from each bottle was thoroughly 

 mixed every twelve hours and a sample taken for bacterial 

 count and acidity. 



Diagram showing by lines the comparative length of time 

 different parts of samples i and 2 held at 100°, 75°, 55°, and 45° 

 F. remained sweet which affords a striking illustration of the 

 necessity of keeping milk at low temperature during the entire 

 process of handling until it is consumed : 



No. I at 100° F. — 12 hours. 

 No. 2 at 100° F. 36 hours. 



No. I at 75° F. 36 hours. 



No. 2 at 75° F. - 60 hours. 



No. I at 55° F. 80 hours. 



No. 2 at 55° F. 180 hours. 



No. I at 40° F. 180 hours. 



No. 2 at 40° F. 396 hours. 



Flavor and odor also enter very largely into and determine 

 the commercial value of milk. "Off flavors" in milk are to be 

 avoided, as they are certain to mean "kicks" from the con- 

 sumer, and these in turn mean loss of trade to the dealer and 

 more trouble for the producer. These are often caused by feed. 

 Needless to say, the indiscriminate feeding of such feeds as 



