356 



STATE BOARD OP AGRICULTURE. 



MILK KEPT IN AN OPEN VAT. 



The first process reaches its maximum after five days at 136° acid. 

 The curve shows a plain fermentation curve with the point of inflection 

 at the third day corresponding to a maximum in the curve of increase 

 (See table). Then follows the decrea.se of acid, caused probably by 

 Oiclium lactis. This again is a typical fermentation cur\'e. To show this 

 more plainly, the curve of acid destruction was plotted, (third column of 

 the table), beginning with the maximum acidity at the fifth day. The 

 dotted curve in Figure 7 giving the amount of acid destroyed at different 

 days, is of course nothing but the inverse of the original curve. In this 



Fig. 7. Increase and Decrease of Acid in Unheated Milk. 



