23 6 STATE BOARD OF AGRICULTURE. 



The following tables will show the per cent of acidity in the Pasteur- 

 ized and un-Pasteurized samples at the time when a change was first 

 noted. 



Sample N P O Q 



Pasteurized . .189 in 140 hrs. .327 in 100 hrs. .106 in 90 hrs. .152 in 96 hrs. 

 Un-Past'zed .441 in 116 hrs. .503 in 96 hrs. .479 in S2 hrs. .466 in 72 hrs. 



Sample K S T U 



Pasteurized ... .378 in 79 hrs. .416 in 90 hrs. .491 in 8S hrs. .414 

 Un-Pasteurized .441 in 55 hrs. .441 in 72 hrs. .579 in 64 hrs. .477 in 48 hrs. 



Sample V W X Y 



Pasteurized . . .239 in 90 hrs. .402 in 72 hrs. .403 in 60 hrs. .415 in 79 hrs. 

 Un-Pasteurized .402 in 48 hrs. .428 in 36 hrs. .516 in 4S hrs. .415 in 48 hrs. 



Sample Z 



Pasteurized 151 in 74 hrs. 



Un-Pasteurized 529 in 50 hrs. 



Closely connected to the above is the response to the lactic acid test. 



Samples NOP QR S TUVWXY Z 



Lactic acid . . .-\ — | — | 1 — | — | — | — | — | — | — | Pasteurized milk. 



Lactic acid. . . -j — j — | — | — | — | — | — j — j — | — j- .-j — |- un-Pasteurized milk. 



The following table will show the gain in the per cent of acidity from 

 the time of the test made upon the receipt of the milk in the laboratory 

 to the time when the first change was noticed. 



Sample ... N P O Q 



Pasteurized . .025 in 140 hrs. .176 in 100 hrs. .230 in 90 hrs —.012 in 96 hrs. 

 Un-Past'zed .277 in 116 hrs. .352 in 96 hrs. .303 in 82 hrs. .302 in 72 hrs. 



Sample R S T U 



Pasteurized . . .202 in 79 hrs. .251 in 96 hrs. .302 in 88 hrs. .225 

 Un-Pasteurized .265 in 55 hrs. .276 in 72 hrs. .390 in 64 hrs. .288 in 48 hrs. 



Sample V W X Y 



Pasteurized ... .050 in 90 hrs. .226 in 72 hrs. .214 in 60 hrs. .213 in 79 hrs. 

 Un-Pasteurized .213 in 48 hrs. .252 in 36 hrs. .327 in 48 hrs. .251 in 48 hrs. 



Sample Z 



Pasteurized — .038 in 74 hrs. 



Un-Pasteurized 340 in 50 hrs. 



THE ISOLATION OF SPECIES FROM PASTEURIZED MILK. 



Many difficulties are encountered in a study of this nature. Only the 

 bacteriologist can appreciate what it means to separate numerous bac- 

 teria from milk, work out their history and establish their identity. 



