360 STATE BOARD OF AGRICULTURE. 



SAMPI.K II. 



his 1 ,380 1G° 



15 hrs 720,000 17° 



21 hrs 7.1170,000 23° 



42i hrs 42;{ ,000 ,000 r.ry" 



r.O hrs 1 ,000,000,000 09° 



SAMPLE III. 



hrs 221 ,000 17° 



7 lirs 1 ,780,000 19° 



23 hrs 3,800,000 19° 



32 lirs 204 ,000 ,000 19° 



47 hJS 1 ,633,000.000 43° 



53 hrs 1 ,936,000,000 63° 



71 hrs 854 ,000 ,000 72° 



SAMPLE IV. 



hrs 22.000 15° 



S* hrs , 58,000 15° 



24 hrs 988.000 15° 



32 hrs 2,090,000 15° 



48 hrs 24,000,000 14° 



56 hrs 478,000,000 16° 



72 hrs 789,000,000 20° 



,«!0 hrs 914 ,000,000 34° 



96 hrs 960,000,000 63° 



104 hrs 2,000,000,000 77° 



The tables represent the samples of milk as they were brought to the lab- 

 oratory and kept under uniform conditions. 



In the first plates, by reference to each sample, it will be noticed that no 

 lactic micro-organisms were determined as such, consequently it may be 

 safe to regard all samples upon the same footing in this respect. That there 

 were lactic bacteria present there can be no question, as has been shown by 

 subsequent platings, but, how many, the first plates did not reveal. 



To bring into bold relief the discords of these tables, or discrepancies, 

 note that in Sample I, beginning with 530 micro-organisms at hrs., it rises 

 to 2,000,000,000 in 60 J hrs.; while Sample IV beginning wth 22,000 micro- 

 organisms at hrs., mounts to only 789,000,000 in 72 hrs. Again Sample 

 I gives 87° acidity in 60J hrs.; Sample II, 55° in 69 hrs., with a beginning 

 germ content of 1.380 as against 530 in Sample I. Still again, Sample II, 

 with a beginning germ content of 1,380 produces 69° acidity in 69 hrs., 

 when Sample IV, with an initial germ content at 22,000 in 80 hrs. rises 

 to 34° only. These irregularities are numerous and accord with the usual 

 laboratory experiences. While there may be some difference in the values 

 of these samples of milk so far as their germicidal action is concerned or 

 their capacity to grow bacteria, yet they were all mixed samples, conse- 

 quently the differences must have been inappreciable. 



The cause for the results given, since other factors are common to all, 

 must lie in the variable germ content, and further the power ]iossessed by 

 the germ content to favorable or unfavorable association under natural 

 milk conditions, unless it may possibly lie in the vigor or number of lactic 

 bacteria present in each sample, which could not be satisfactorily de- 

 termined until the later platings. (See the study of each sample.) To 

 this may be added: Three samples came from the same dairy, therefore the 

 lactic bacteria probably possessed the same vigor or readiness to grow or 

 multiply. 



We are disposed from our studies to attribute these irregularities to as- 

 sociative action and believe that experience will warrant this assumption 

 from the data already offered. 



