Influence of the Separator on Bacteria. 65 



Table V. 



In every case in this table the mixed milk is higher than the 

 unseparated milk. As to the distribution between skim milk 

 and cream the various separators differ. In the case of num- 

 bers 2, 3, and 6 more organisms are thrown into the skim milk 

 than into the cream. In numbers 1, 4 and 5 this distribution 

 is reversed. 



The results in tables IV and V show great variations, and it 

 can readily be seen how different workers might logically ob- 

 tain different results when only a few tests were used or by the 

 use of different separators. 



Table VI shows the relation of the amount of butter fat in 

 cream to the distribution of bacteria. The average of the 

 tests above 30 percent fat are designated as "high" and those 

 below 30 as "low." 



Table VI. 



This indicates that the amount of butter fat in milk exerts 

 no marked effect upon the distribution of microorganisms. 



An additional factor, the specific gravity of microorganisms, 

 may account for the difference occurring in the distribution of 

 bacteria in milk and cream. In Table II the results indicate 

 that the majority of organisms are found in the skim milk, 

 while in Table III the opposite is true. In the former case 

 the milk used was fresh, while in the latter table the milk was 

 much older. This difference in the distribution of organisms 



5— Sci. Acad.— 2163 



