1/4 BOARD OF AGRICULTURE. [Jan., 



bacteria. Considerable time and expert skill are required to 

 determine the number of bacteria in milk and so it will be 

 frequently found inpracticable to make this determination in 

 the case of ordinary market milk. The question may be raised 

 as to how much added information regarding keeping power 

 may be given by knowing the number of bacteria, without 

 knowing the kind or kinds present, when we have determined 

 acidity and dirt in suspension and made a fermentation test. 

 Usually, the amount of dirt in suspension and the acidity and 

 the fermentation test will afford a satisfactory basis for 

 judging the keeping power of milk. In any case, we must be 

 on the watch for indications of preservatives, the presence of 

 which is suggested by slowness or failure to coagulate in a 

 fermentation test. Fortunately we have practicable methods 

 for making these determinations. 



Under what conditions shall we call the keeping quality of 

 milk perfect? (i) When acidity is not above .18 per cent., 

 (2) when there is no dirt in suspension and (3) when no gas- 

 forming ferments are present and no developm.ent of offensive 

 products of fermentation occurs. (4) In case the number of 

 bacteria is determined, there should not be over 100,000 per 

 cubic centimeter. 



How many points out of our 100 shall we allow for perfect 

 keeping quality? Here again is a fruitful opportunity for 

 difference of opinion. I think 30 points should be given. 



In scoring market milk for keeping quality on this basis, 

 a deduction of i point is made for each .01 per cent, of acidity 

 above .18 per cent. Deductions for dirt in suspension and 

 for gas-forming and smell-producing ferments are made ac- 

 cording to the judgment of the operator. Judgment in these 

 interpretations must be developed by experience. One point 

 is deducted for each 100,000 bacteria above 100,000, when this 

 point is used. 



FLAVOR OF MILK. 



By flavor is meant the quality that is perceptible to the 

 senses of smell and taste. The sense of smell is, as a rule, 

 capable of being developed so as to be more highly sensitive 

 than the sense of taste in detecting variations of flavor. In 



