572 STATE BOARD OF AGRICULTURE. 



The pH method checks very well with the actual keeping quality of the 

 milk. 



A plan for grading milk and of paying a bonus to farmers furnishing milk 

 with unusual keeping quality is presented. 



A comparison of the actual keeping quality of 115 samples of milk with 

 results obtained by applying the reductase test, pH test, and bacterial count 

 gives results very much in favor of the pH test. 



REFERENCES 



(1) Cooledge, L. H. and Wyant, R. W. 1920. Journal of Dairy Science' 



Volume III, No. 2, March, p. 156. 



(2) Clark, Wm. M., and Lubs, H. A., 1917. Jour, of Bacteriology, II, Nos. 



1, 2, and 3. 



(3) Baker, J. C. and VanSlyke, L. L., 1919. New York Agricultural Expt. 



Station, Technical Bulletin No. 72. 



(4) Wyant, Zae N., 1920. Jour, of Bacteriology, Vol. V, No. 3, March. 



(5) Hurwitz, Meyer, and Ostenberg., 1916. John Hopkins Hospital, Bui. 



27, 16. 



(6) Hastings, E. G., 1919. Jour, of Dairy Sci., Vol. II, No. 4, July p. 304. 



(7) Hastings, E. G. and Davenport, Audrey. 1920. Jour, of Dairy Science. 



Vol. Ill, No. 5, September. 



