The Microbial Flora of Graded Cream. 



75 



of grading. It is interesting to note that the percentage of 

 first-grade cream increased with each increased acidity basis, 

 but the percentage of desirable organisms decreased, while the 

 undesii'able forms increased. In the second-grade samples the 

 converse was true. 



Table 11. 



Summary showing the average percentage of desirable and undesirable microorganisms found in 

 the 135 samples of cream e.\amined by the different methods of grading. 



Table 12. 



Table showing how the 135 samples were classified by the different methods of grading. 



Table 13. 



A summary showing a comparison of the different methods of cream grading as related to lirst- 



grade cream. 



In Table 13 it will be observed that of the total number of 

 samples considered as first-grade cream by llavor and odor, 76 

 percent, 64 percent and 61.3 percent were called second-grade 

 when graded on a 0.5 percent, 0.55 percent and 0.6 percent 

 acidity basis, respectively. This demonstrates that grading 

 cream on an acid basis is advantageous to the creamery men, 

 but not to the producer. Its chief commendable feature is that 



