530 



STATE BOARD OF AGRICULTURE. 



GERM A USED FOR ALL. 



Milk lot (dairy milk.) 



Original acidity 



Number of fjcrms introduced per c. cm 



Time of testing acidity 



.\cidity 



Time of curding 



Temperature maintained C 



Count per 1-1000000 c. cm 



One. 



15° 

 35 

 72 hrs, 

 29° 

 1G5 hrs. 

 20° 

 20 



Two. 



14° 



35 



72 hrs. 



27° 



ICO hrs. 



20° 



24 



Three. 



1G° 



35 



72 lirs. 



40° 



145 hrs. 



20= 



25 



Four. 



15° 



35 



72 hrs. 



43° 



140 hrs. 



20° 



25 



Five. 



1G° 



35 



72 hrs. 



31° 



105 hrs. 



20° 



20 



Six. 



14° 



35 



r2hrs. 



34° 



IGOhrs 

 20° 

 22 



GERM EMPLOYED— GERM B. 



Milk lot (dairy milk.) 



Original acidity 



Number of germs introduced per c. cm 



Time of testing acidity 



Acidity 



Temp^ature maintained 



Colonies per 1-1000000 c. em. milk culture. 



One. 



15° 



S5 



90 hrs. 



19° 



20° 



Two. 



14° 



85 

 90 hrs. 

 19° 

 20° 

 150 



Three. 



16° 



85 



90 hrs. 



19° 



20° 



1 



Four. 



15° 



85 

 90 hrs. 

 18° 

 20° 

 100 



Five. 



10° 

 85 

 90 hrs. 

 17° 

 20° 

 75 



14° 

 85 

 90 hrs. 

 17° 

 20° 



In the next table is gjven a test in which the milk employed has been sterilized 

 within an hour after coming from the cow. 



TWO LOTS RUN AT DIFFERENT TIMES. 

 GERM USED-GERM A. 



Milk lot (fresh from cow.) 



Original acidity 



Number of germs introduced per c. cm 



Time of testing acidity 



.\cidity — Two flasks i 



Temperature maintained C 



Holstein 

 One. 



14° 

 235 



72 hrs. 

 44° 

 44° 

 20° 



Swiss 

 Tivo. 



12° * 

 235 

 72 hrs. 

 40° 

 40° 

 20° 



Holstein 

 One. 



13° 

 130 

 80 hrs. 

 41° 

 40° 

 20° 



Swiss 

 Two. 



10° 

 130 

 80 hrs. 

 36° 

 35° 

 20° 



In this table irregularities may be traced to individual cows. 



If any conclusion is to be drawn from the evidence presented, and we must 

 be very cautious in drawing a conclusion of any kind, it may be found in the 

 well known fact that milk from different cows and from the same cow at differ- 

 ent times varies widely and that this variation is capable of making itself mani- 

 fest upon the development of micro-organisms, sometimes favoring, sometimes 

 retarding, but at all times of sufficient importance to bear in mind when milk 

 is used for cultural purposes. 



My work extends sufficiently far to say that litmus added to milk causes 

 irregularities in cultures, not among the litmus milk cultures themselves, but 

 when compared with the same lot of milk, as plain milk cultures. This has 

 been very noticeable in our work, but as yet the work is too limited for pro- 

 longed discussion with contributing experimental facts. This subject of milk 

 variation is not as well defined or as satisfactory as one would wish, but it 

 has entered so largely into the work with association that to leave it out would 

 fail of proper inference, and confirmation would become more difficult. 



While we are compelled to admit that milk is subject to great variability trace- 

 able to the cow herself, yet we should not lose sight of the probability of pro- 

 ducts forming in milk as secondary products of germ action, giving rise to 

 favorable or unfavorable influence upon primary fermentation as illustrated 

 in our associative studies. It may be that these products at times are stable 

 and toxic and existing in sufficient quantities to produce gastro-intestinal 



