BACTERIOLOGICAL STUDIES OF MILK SUPPLIES 153 



fortunately, in the second reaction notation was destroyed by acid 

 getting on the sheet of notes. However, the reaction jumped in 

 twenty-four hours to 68°, at which time the milk was loppered, so that 

 we may presume that in eleven hours (the time the second plates were 

 made) the reaction was far above that when first taken. The study 

 of these two samples alone will demonstrate that the count is not 

 always the final determining factor, but that the kind of germ must 

 play a very important part in estabHshing an arbitrary standard. 



A brief resume of the results of each examination will be presented 

 and then comparisons drawn. The work on the first eleven samples 

 was not as extensive as on those done later, but, so far as carried out, 



was accurate. 



Sample No. i. Producer No. i. This sample was obtained in the summer. 

 The count when received five hours after milking was 210,064. This milk did 

 not change rapidly in the succeeding hours if kept on ice, but loppered in twenty- 

 four hoiurs at ordinary room temperature. 



Sample No. 2. Producer No. i. This sample was obtained in the summer. 

 The count when received five and one-half hours after milking was 1,604,120. 

 The reaction then was 25° acid. At the end of twenty-nme and one-half hours 

 at 17° C. this rose to 46° acid with a count of 9,700,000. 



Sample No. 3. Producer No. 2. This milk was from a private cow fur- 

 nishing only one famUy. The sample was taken in the summer. The count 

 when received, two hours after milking, was 35 germs per cubic centuneter, mne 

 hours after milking it was 1,300, and at the end of 128 hours on ice it was only 

 24° acid. A flask of milk kept at room temperature for twenty-six hours was only 

 21° acid and did not lopper untU fifty-seven hours. Compare this with the initial 

 high acid and count of sample No. 2. 



Sample No. 4. Producer No. 2. This is from the same source as Sample 

 No 3. The sample was taken in the winter. The initial count one hour after 

 milkmg was 51 per cubic centimeter. In seven and one-half hours it was only 

 I 600 and the milk did not lopper at room temperature until seventy-four hours. 

 Kept on ice the reaction only changed from 15° to 21° in seventy-four hours. 

 There was 4.8 per cent butter fat. 



Sample No. 5. Producer No. 14. This milk was from a Ucensed dairy, and 

 was obtained in the wmter. The bacterial count of this mOk when received 

 eight hours after milking was 71,080. This milk loppered thirty-eight hours 

 after milking, or thirty hours after received, when kept at room temperature. 

 The sample kept on ice was stiU sweet and wholesome at this time. Butter fat 

 3.9 per cent. 



