392 



STATE BOARD OF AGRICULTURE. 



The fact that the cheese made from milk having a low pH score was 

 less satisfactory than the cheese from high scoring milk is probaibly not 

 due to the greater activity of the acid organisms present, but ratlier due 

 to the fact that the high scoring milk was carefully produced while the 

 low scoring milk was produced in such a careless way as to permit the 

 entrance of the gas producing organisms so unwelcome to the cheese 

 miaker. 



BT-v :-.-. '< 



Fig 2. — Cheese No.. 2, Milk scoring C6.6 pH method. Cheese seorerl 88. 



SUMMARY. 



The pH score proved a very satisfactoiT- basis for judginig a milk con- 

 test. 



The contest was a success in that nearly evei"y proilucer made a suc- 

 cessful attempt to improve the keeping quality of milk delivered in spite 

 of warmer weather. 



The Weinzirl anaerobic spore test promises to be of value when used in 

 connection with the pH method. 



Milk delivered with a low pH score made less satisfactory cheese than 

 milk having a high pH score. 



Before the patrons knew of the contest there was a close relation be- 

 tween the average pH score and the mean atmospheric temiperature at 

 which milk was held. 



