74 



Kansas Academy of Science. 



Table. 8. 



Classification of the different groups of microorganisms found in the first-grade cream when 135 

 samples were graded on a 0.6 percent acidity basis. 



Tables 9 and 10 contain the results obtained by grading 

 according to flavor and odor. The data in this case reveal the 

 fact that there exists a difference between the desirable and 

 undesirable groups of organisms in the two grades of cream, in 

 favor of the first-grade cream. This substantiates a working 

 hypothesis that if the poor quality of cream results from the 

 action of microorganisms a difference should be noted in the 

 microbial content of a good and an inferior cream. It therefore 

 follows that cream graded on an acidity basis is an incorrect 

 means of grading in so far as quality is concerned. 



Table 9. 



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

 as first- and second-grade cream by flavor and odor. 



Type. 



Lactic-acid type 

 Neutral type . . . 

 Liquefying type . 

 Colon group . . . . 

 Yeasts 



Number per cubic centimeter. 



First-grade cream. Second-grade cream. 



299,000,000 



43,000,000 



2,700,000 



600,000 



600,000 



243,000,000 



98,000,000 



3,200.000 



500 , 000 



400,000 



Table 10. 



Classification of the different groups of microorganisms found in first- and second-grade cream 

 when 135 samples were graded by flavor and odor. 



A summary showing the percentages of desirable and un- 

 desirable microorganisms found in first- and second-grade 

 cream by the different methods of grading is found in table 11. 

 Table 12 shows the number of the 135 samples examined, 

 classified as first- or second-grade cream by the several methods 



