74 STORRS AGRICULTURAL EXPERIMENT STATION. 



SAMPLE KEPT AT 20 DEGREES. 



1. The most striking feature in these tables is the very 

 large number of species of bacteria. There are tabulated 

 twelve different species, and a thirteenth column includes at 

 least five other .species, easily differentiated, but tabulated 

 together in one column. 



2. There was a regular decrease in the percentage of the 

 Streptococcus group, though a slow increase in total numbers. 



3. The liquefying bacteria showed a regular increa.se in 

 percentage and numbers for the first four tests, reaching 55 

 per cent, at twenty-one hours, and then a decrease in the last 

 test. 



4. From these facts it appears that the large increase in 

 numbers occurring between the twenty-first and the twenty- 

 sixth hour was due to the exceptionally rapid growth of B. 

 acidi lactici I. and II. In other words, the lactic organisms 

 had at this time begun to grow at the expense of the other 

 species, as previous experiments have shown that they always 

 do in older samples of milk. 



SAMPLE KEPT AT 1 3 DEGREES. 



1 . As before there was seen a complete absence of increase 

 in total numbers for over thirty hours. By the thirtj^-eighth 

 hour, however, there was a slight increase and by the fiftieth 

 hour a considerable increase in total numbers. 



2. B. acidi lactici -^XdiY 0:6. little part in the increase in num- 

 bers, for, though more abundant in the last tests than in the 

 others, its percentage was much less than in earlier samples. 



3. B. acidi lactici II. had a very unusual development in 

 this sample of milk. It was present in small numbers in the 

 original sample, began to increase apparenth' about the twenty- 

 fifth hour, and then developed very rapidly, reaching nearly 74 

 per cent, in the last sample of milk. 



4. The Streptococcus group underwent a constant decline in 

 percentage, with a very slight increa.se in total numbers. 



5. The two Sarcina species remained without increase dur- 

 ing the whole experiment. 



