TABLE 1— Concluded 



EXTRACT AGAR. 



STANDARD METHODS 



A. P. H. A. 1916 



INFUSION AGAR. 



ST\NDARD METHODS 



A. P. H. A. 1910 



INCREASE 

 OVER EXTRACT MILK POWDER ACAR A. 

 AGAR 



INCREASE 



OVER EXTRACT 



AGAR 



Pasteurized milk — continued 



bacteria per cc. 



1,400 



2,700 



238,000 



236,000 



11,000 



9,700 



52,000 



1,400 



580,000 



44,000 



12,500 



13,200 



25,000 



62,000 



7,700 



980,000 



1,330,000 



66,000 



220,000 



300,000 



47,000 



36,000 



24,000 



28,000 



480,000 



600,000 



206,000 



140,000 



700 



300 



6,200 



13,100 



6,400 



16,000 



9,600,000 



34,800 



bacteria per cc. 



36,800 



per cent 



2,500.0 



Certified milk 



576 



