134 THE ENUMERATION OF BACTERIA IN MILK 



These results show no definite relationship between the 

 acidity and the bacterial count until the acidity approaches 

 0.20 per cent (22°), and in this respect, are confirmatory of 

 Fred's results. Only 9 samples out of a total of 917 exceeded 

 22° acidity and it became obvious that the acidity determina- 

 tion even as a guide to the best dilutions to employ in plate 

 work did not give information commensurate with the labour 

 involved. For pasteurised and heated milk the acidity estima- 

 tion is of even less value than for ordinary raw milk owing to 

 the change in acidity acused by the heating processes. 



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