Il6 STORRS AGRICULTURAL EXPERIMENT STATION. 



In three of the samples the percentage of acid was somewhat 

 smaller, and in four it was larger in the milk from the covered 

 pail than in that from tlie open pail, the difference in the last 

 two tests being quite decided. In the average of the seven 

 tests it was about i6 per cent, larger for the covered pail. 



The number of hours until the milk curdled was greater for 

 the sample from the covered pail in three tests, less in three 

 other tests and the same in one test, the average difference be- 

 ing about three hours. 



A comparison of the results given in Tables 60 and 61 will 

 give some indication of the relation of the germ content of the 

 different samples of milk to their keeping properties. From 

 Table 60 it may be seen that in the first test the number of 

 bacteria in the sample from the covered pail was 15,250, while 

 the number in the sample from the open pail was 11,525; and 

 in Table 61 it will be observed that the latter curdled a whole 

 day in advance of the former. In the third test the sample 

 from the open pail, having 30,250 bacteria, remained uncurdled 

 the same length of time as the sample from the covered pail, 

 which contained but 4,750 bacteria. Again in the last test, 

 where there was a relatively small difference between the num- 

 bers of bacteria in the two samples, there was a difference of 

 twenty-two hours in the time of curdling. It would seem then 

 from the results of these tests that the number of germs present 

 in the fresh milk is but little indication of the length of time 

 the milk will keep before curdling; nor does the number of acid 

 bacteria in the fresh milk serve as a much better indication of 

 its keeping properties. 



THE EFFICIENCY OF THE COVERED PAIL AS COMPARED WITH 

 STRAINING MILK FROM AN OPEN PAIL. 



A number of tests similar to those described above were made 

 upon the efficiency of straining the milk immediately after it 

 was drawn. x-Vs soon as one cow was milked into the open pail, 

 the milk was stirred and a liter of it taken for a sample; then 

 the rest of the milk was strained through two thicknesses of 

 fine cheese cloth supported by a wire gauze (the same as that 

 used on the covered pail) and a liter of the strained milk was 

 taken out for a sample. The two samples were then tested for 

 the amount of dirt contained, the number of bacteria in the 



