184 



MODERN DAIRY PRACTICE. 



as well as with samples containing an immense number 

 of them. The following table shows the results of some of 

 these investigations: 



It is very peculiar that the cream in most of the above 

 experiments contained a larger number of bacteria than 

 the skim-milk. I cannot explain this phenomenon. It is 

 apparent, however, that even the cream has been appreci- 

 ably freed from bacteria and thus improved in keeping 

 quality. The immense number of micro-organisms in the 

 slime gives also evident proof thereof.* 



* Weiginann (Ldw. Jahrb., Erg-Band I, ,. 57; Molkerei-Zeituug 

 8 (1894), p. 371) and Scheurlen (Arb. Kaw. Oes. Amtes 7 (1891), p. 

 269; Fuhling's Idw. Zeilung, 1892, p. 575 ; Zettschr. f. Nalirungsm. 

 Unters., 1893, p. 3) found that by far the greater portion of the 

 bacteria goes into the cream by the centrifuging, and only a minute 

 quantity goes into the slime. Wyss (Tagb. d. 62. Versam. Deut. 

 Naturf., 1890; CentralbL f. Bact., VI. p. 587) found seven times as 

 many bacteria in the slime as in the centrifuged milk, and Gernhardt 

 (Inaug. Dissert. Univ. Jurjew, 1893, p. 76) found three to four times 

 as many. It is possible that the point mentioned by the author in 

 the following paragraph (see above) the varying bacteria content 

 of the milk accounts for the difference in the results obtained by 

 the different investigators. W. 



