The MU-robial Flora of Graded Cream. 69 



LITERATURE CITED. 



Anderson, John F. 1909. The Relative Proportion of Bacteria in Top 

 Milk (Cream Layer) and Botton Milk (Skim Milk) and its Bear- 

 ing on Infant Feeding. Jour. Inf. Diseases, Vol. 6, p. 392. 



Heinemann, p. G., Luckhardt, A. B., and Hicks, A, C. 1910. On the 

 Production of Sanitary Milk. Jour. Inf. Diseases, Vol. 7, pp. 47-66. 



Heinemann, P. G., and Class, E. 1911. The Bacterial Content of 

 Separator Cream and Milk. Am. Jour. Public Health Assoc, Vol. 1, 

 pp. 209-210. 



RoADHOUSE, C. L. 1914. Effect of Distribution of Bacteria in Milk. 



C^l. Report of 1914, p. 184. 

 SwiNTHiNBANK, H., and Newman, G. 1903. Bacteriology of Milk, 



p. 144. 



Stocking, W. A. 1911. Influence of Separation upon the Germ Content 



of Milk. Marshall, Microbiology, p. 318. 

 WiLCKENS, Erich. 1894. Ueber die Verteilung der Bakterien in Milch 



durch die Wirkung des Centrifugiertns. Centrabl. f. Bakt. Ab- 



teilung I, Ref. vol. 16, p. 969. 



Dep.\rtment OF Bacteriology, Kansas Agricultural Experiment 

 Station. 



A 



THE MICROBIAL FLORA OF GRADED CREAM. 



(). W. Hunter and L. D. Bushxeli,. 



FEW years ago the state dairy commissioner of Kansas, 

 in cooperation with several departments of the Experi- 

 ment Station, undertook a systematic study of cream produc- 

 tion. It was the aim of the investigation to devise a simple but 

 practical method for grading the quality of cream, hoping 

 thereby greatly to improve the general type of cream as pro- 

 duced throughout the state. The cream was classified into two 

 grades, according to its acid content, that with an acidity of 

 0.5 percent or less being first grade, and that with an acidity 

 over 0.5 percent being second grade. The department of bac- 

 teriology of the station determined the microbial flora of the 

 different grades of cream, with the ultimate purpose of es- 

 tabhshing a correlation between the microbial content of 

 cream and its quality. 



The quality of cream is inferior when it possesses undesira- 

 ble flavors and odors. These can be traced to the following 

 sources : 



1. Food which the animal has eaten. 



2. Absorption of odors after milking. 



