38 



One sample had barny odor. Barn in better condition than average 

 and more care used in handling milk. Cows not cleaned. Large 

 producer and distributer. Conditions ought to be improved. 



Number twenty-three : Comparatively few bacteria in milk. Too 

 large a percentage of liquefiers in sample (a). Milk free from objec- 

 tionable odor, evidently fresh and clean. Stable with plenty of air 

 space, and well lighted. Cows fairly clean. Well in barn cellar, in 

 danger of pollution. 



Number twenty-four: Sample collected July 25th, had high per- 

 centage of lactic acid germs, indicating old milk, which was con- 

 firmed by chemical test. Milk had ofif flavor and odor. Cows 

 dirty, stables dirty, poorly lighted and badly ventilated. 



Number twenty-five: Not a large number of bacteria. Milk 

 smelled barny. Evidently fresh milk, improperly cared for. 



Number twenty-six : Same as twenty-five. 



Number twenty-seven : Few total bacteria, but too large a propor- 

 tion of slow liquefiers. Milk smelled barny. Cows well bedded and 

 not extremely dirty. Milk room very dirty. Probably fresh milk 

 which had received poor care. 



Number twenty-eight : Few total bacteria but too large a propor- 

 tion of rapid liquefiers. Cows badly nourished. Milk had a very 

 rank odor, evidently fresh, but badly cared for. 



Number twenty-nine : Few total bacteria. Milk smelled barny ; 

 cows and stable very dirty. Probably quite fresh milk. 



Conclusions to Part III. 



1. The examination of the 1 13 samples of market milk showed 

 extremes of 12.0° and 21.0° degrees of natural acidity with an 

 average of 14.7°. These tests may be considered normal and 

 indicate that scarcely any of the milk had begun to develop lac- 

 tic acid (turn sour) when first collected. It is believed that milk 

 testing 1 1° or less of natural acidity has received more or less water. 



2. The investigation showed that the larger part of the milk was 

 above the average in chemical composition, hence at six cents a quart 

 the consumer was paying a comparatively low price for this article of 

 food. 



3. A large total number of bacteria, 100,000 or more, and a relatively 

 large number of liquefiers, in nearly every case went hand in hand 



