334 



No. 5 — Cream after pasteurization at 150° F. for 10 m. Exam. 

 after 72 hours inc. at 27° C. 273,330 bact. per cc. 



No. 6 — Waialae Ranch milk. Exam, at 72 hours inc. at 27"^ C. 

 396,000 bact. per cc. 



No. 7 — Jersey milk from Airs. Isenberg's herd. Exam, after 

 72 hours inc. at 27° C. 65,000 bact. per cc. 



No. 8 — H. B. Brown dairy. Exam, after 72 hours inc. at 27° 

 C. 119,160 bact. per cc. 



No. 9 — Cream after pasteurization at 150° E. for 10 m. Exam, 

 after 72 hours inc. at 27° C. 100,000 bact. per cc. 



No. 10 — K. Inouve dairy. Exam, after 96 hours inc. at 27° C. 

 39,000 bact. per cc. ' 



No. 11 — S. Tsumoto dairy. Exam, after 96 hours inc. at 27° C. 

 876,660 bact. per cc. 



No. 12 — S. Hirata dairy. Exam, after 72 hours inc. at 27° C. 

 120,000 bact. per cc. 



No. 13 — E. Gouveira dairy. Exam, after 72 hours inc. at 27° C. 

 100,500 bact. per cc. 



No. 11 — T. F. Farm dairy. Exam, after 72 hours inc. at 27° C. 

 126.660 bact. per cc. 



No. 15 — T. M. Whitney dairy. Exam, after 72 hours inc. at 

 27° C. 50,000 bact. per cc' 



No. 16 — T. H. Cummins dairy. Exam, after 72 hours inc. at 

 .27° C. 75,500 bact. per cc. 



No. 17--W. E. Wall dairy. Exam, after 72 hours inc. at 27° C. 

 30,500 bact. per cc. 



No. 18 — Waialae Jersey milk Chouse) 5 hours old. Exam. 

 after 72 hours inc. at 27° C. 30,330 bact. per cc. 



No. 19 — Waialae Jersey milk fbarn) 5 hours old. Exam, aftei 

 72 hours inc. at 27° C. 70,000 bact. per cc. 



No. 20 — Waialae Ranch milk 5 hours old. T-lxam. after 72 

 hours inc. at 27° C. 383,750 bact. per cc. 



No. 21 — Cream after pasteurization at 150° F. for 10 m. ; 24 

 hours old at 40° F. Exam, after 72 hours inc. at 27° C. 210,000 

 bact. per cc. 



No. 22 — George Holt dairy; 6 hours old : temp. 82° F. Exam, 

 after 72 hours inc. at 27° C. 650,000 bact. ])cr cc. 



No. 23 — T. F. Farm dairy, fresh from cooler. Exam, after 72 

 hours inc. at 27° C. 217,330 bact. per cc. 



No. 24 — T. F. I'arm dairy, frcsli cream. I'.xam. after 72 hour^ 

 at 27° C. 3,190,000 bact. per cc. 



ATf) 25 — I. Nayaki dairy; 8 hours old on ice. b'xam. after 72 

 hours inc. at 27° C. 1.322.000 bact. per cc. 



There has been some im])rovement in the manner ol handling 

 the milk in the dairies during the last montli. but there is still 

 room for further improvetnent. Looking at .samples Nos. 6 and 7. 

 18, 19 and 20 it is very evident that greater care is used in the 

 handling of milk from ATrs. Isenberg's Jcr.sey herd than is used in 

 the production of milk from the ranch herd. So marked a dif 



