68 



Kansas Academy of Science. 

 Table VIII. 



The results indicate that separation has but little effect upon 

 the development of acid. There is a slight increase of acidity 

 in the mixed milk over the whole milk, which denotes that the 

 quality of the milk is not improved, except that it may be made 

 more palatable by being freed of sediment. 



SUMMARY. 



1. When ordinary market milk is run through a separator 

 more bacteria go with the cream than with the skim milk (for 

 equal volume). 



2. The bowl sediment takes out large numbers of bacteria, 

 besides much of the solid filth. 



3. Bacteria grow in masses in milk, and separation, by 

 breaking these up, increases the numbers of bacteria (accord- 

 ing to plate counts) . 



4. Different separators affect the distribution differently, 

 some throwing more bacteria into the cream, others more into 

 the skim milk. This, however, may vary with the same separa- 

 tor at different times. 



5. It is suggested that the specific gravity of the bacteria 

 influences the distribution more than the action of the butter 

 fat, as a small or larger amount of butter fat does not material- 

 ly change this distribution. 



6. The keeping quality is not influenced by the separation to 

 any appreciable extent, and so cannot be substituted for 

 pasteurization. 



7. Different methods of sampling and different time of sam- 

 pling may give great discrepancy in the results obtained. 



