BACTERIA OF MILK 65 



The kind of bacteria which will predominate in milk of 

 this kind when it reaches the consumer will depend upon 

 the temperature at which it is kept (see above). The 

 fermentation test offers a rapid and convenient method 

 of determining the kind of bacteria which predominates 

 in a sample of milk (see page 278) . 



A large percentage of the bacteria present in market 

 milk belongs to the inert group. This is shown by the 

 following table compiled from examinations reported by 

 Ayers and Johnson * : 



1 B. A. I. Bull. 161, pp.20-27. 



