I20 



STORRS AGRICULTURAL EXPERIMENT STATION. 



Table 64. 



Percentage of acid in viilk after 50 hours, and length of time 



until curdling. 



* Test not made. 



In some tests the percentage of acid was slightlj^ larger in 

 the milk not strained; in others it was larger'in the strained 

 milk, in one test being decidedly larger, and averaging .08 per 

 cent, larger. The length of time until curdling was the same 

 for both samples in four tests, but was greater in three tests 

 for the milk not strained, the average difference being seven 

 hours. Likewise in the tests with the covered pail the milk 

 from the open pail curdled on the average seven hours later 

 than the milk from the covered pail. 



SUMMARY. 



Two sets of tests xvere made. In the o?ie case milk drawn into 

 an open pail was compared 7vith milk draivn into a pail with a 

 cover devised for excluding dirt during milking. In the other 

 case milk drazv7i into an open pail was compai'ed with the same 

 milk strained immediately after the milking. 



The amount of dirt in the tnilk from the covered pail was only 

 37 per cent, of that in the open pail; while the amount of dirt in 

 the strained milk was 5/ per ce7it. of that in the milk 7iot strained. 

 The differejices in the two samples varied 7nore widely i7i the lat- 

 ter tests than 171 the former, hi the strai7ii7ig the a7nou7it of dirt 

 re7noved depe7ided moi'e la7gely 7ipo7i the 7iatu7r of the dirt. 



