72 



Kansas Academy of Science. 



The results indicate practically no difference between the mi- 

 crobial flora of the two grades of cream. 



Table 1. 



Summary of the different types of microorganisms observed in 44 samples of cream when graded 

 into first and second-grade cream by 0.5 percent acid. 



Lactic acid type. 

 Neutral type. . . . 

 Liquefying type. 

 Colon group . . 

 Yeasts 



Type. 



Number per cubic centimeter. 



First-grade cream. Second-grade cream. 



89,000,000 



76,000,000 



3.200,000 



100.000 



600,000 



57,000,000 



36,000,000 



9.000,000 



250,000 



500 , 000 



Table 2. 



Classification of the groups of microorganisms found in first- and second-grade cream, when 44 

 cream samples were graded on a 0.5 percent acidity basis. 



In the summer of the following year 135 samples of cream 

 were examined. The data are summarized in tables 3 and 4. 



Table 3. 



Summary of the different types of microorganisms observed in 135 samples of cream when graded 

 into first and second-grade cream by 0.5 percent acidity basis. 



First-grade cream. 



Lactic acid type , 

 Neutral type . . . . 

 Liquefying type. 

 Colon group . . . 

 Yeasts 



216,000,000 



56.000,000 



4,400,000 



500,000 



800,000 



Second-grade cream. 



283,000.000 



67,000,000 



3.800,000 



500,000 



600,000 



Table 4. 



Classification of the E;roups of microorganisms found in first- and second-grade cream, when 135 

 samples were graded on a 0.5 percent acidity basis. 



While the percentage of the desirable and undesirable type 

 of microorganisms in the two grades of cream differ slightly 



