80 VERMONT DAIRYMEN'S REPORT. 



No. 7. No. 8. 



15,750,000 " 330,000 



3,720,000 330,000 



4,000,000 60,000 



23,800,000 20,000 



9,500,000 1,730.000 



18,200,000 90.000 



No. 9. No. 10. 



12,440,000 20,000 



9,560,000 135,000 



21,700,000 1,070,000 



3,600,000 400,000 



6,860,000 30,000 



15,000,000 50,000 



120,000 

 1,100,000 



It will also be seen by referring to this table that on the 

 whole a bacterial analysis of a dairy reveals its biological char- 

 acter, and that two tests of the same dairy on different days afford 

 an almost perfect indicator of what to expect of its condition. 



In order to note what variation was to be expected in a num- 

 ber of cans from the same dairy and thus to see what value 

 could be given to one test, I analyzed nine cans of the same day's 

 milk with the following result, which seems to indicate, as did the 

 analyses of milk of different days, that a very fair idea is to be 

 had based on one analysis. 



55,000 220,000 



420,000 50,000 



750,000 100,000 



270,000 725,000 

 700,000 



I have found, as have Sedgwick and Marshall, that the bac- 

 teria and acidity of milk have no fixed ratio. In other words milk 

 often shows high numbers of bacteria without of necessity show- 

 ing acidity. On the other hand, however, as would be expected, 

 I have never found acidity without large numbers of bacteria. 



By means of peculiar flavors produced in milk by most lactic 

 acid bacteria, expert tasters are able to detect the acid before it 

 is developed to any considerable extent. In other words 

 the taste of acidity is preceded by a peculiar flavor which enables 

 expert tasters to detect such milk before it is revealed by testing 

 with standard alkali solutions. The minimum number of bac- 

 teria in milk of this character is about 20,000,000 per c. c. 



In many cases also I find that that milk thrown out by tasters 

 does not contain high numbers of bacteria ; this arises from the 

 fact that often the cow eats something that renders the milk of 



