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STLA^TE BOARD OF AGRICULTURE 



Table I. — Bacterial Colonies per c. c. of Raw Products. (No Other Colonies Except Bact.). 



*Gounts on gelatin were made only when a new lot was used and are based on number per gram. 



The cream used in this jplanit was pasteurized cream. The com^pany 

 iboiugtht it from two dififerent isources in order tO' obtain a sufficient supply. 

 This explains the twO' columns for cream in Ta!ble I. The baitter fat 

 ranged from 20 per cent to 45 per cent. The cream wias usually used 

 from one (to four -days after pasteurization. The bacterial count vaTied 

 from 10,000 to 8,000,000 per cubic c^entimeter with an average of 1,100,000 

 per cubic centimeter. 



The condenised milk used was also of two kinds. The whole condenseid 

 milk loontained about 8 per cent butter fat and 30 per cent total solidis. 

 The condemsed skim milk contained about 27 per cent total isolids. 

 The baicterial count rainged from 8,000 to 7,500,000 blacteria per cubic 

 cent-imeter with aoi' average of 600,000 per cubic centimeter. 



Gelatin' was bcmght in large quantities and each lot wajs very constant 

 in the number of 'bacteria present. For IMs reason samples were col- 

 lected from each shipment and thoroughly mixed and a bacterial count 



