90 



CHEMICAL EXAMINATION 



Sames have found that it does not decolourise, or only com- 

 pletely so, in the fore milk and that the time required for 

 decolourisation becomes less as the milking proceeds. This 

 corresponds to the relative frequency of the fat content and 

 on this connection the following figures calculated from some of 

 the author's results are of interest: 



Table XXXVI 

 RELATION OF BUTTER FAT TO REDUCTASE CONTENT 



The following results of the author show that there is no 

 relation between the bacterial content of milk and the reductase 

 test or hastened reductase test as it is sometimes known as 

 (of. p. 24): 



Table XXXVII 



RELATION OF BACTERIAL COUNT TO REDUCTASE CONTENT 



