154 UNIVERSITY OF COLORADO STUDIES 



Sample No. 6. Producer No. i. This was from the same dairy as Nos. i 

 and 2, and was obtained in the winter. When received, five and one-half hours 

 after milking, the bacterial count was 447. Please compare this with the pre- 

 ceding sample from the same dairy. Kept at room temperature this did not 

 lopper until ninety hours after milking. The sample kept on ice was still sweet. 

 Butter fat 3.9 per cent. 



Sample No. 7. Producer No. 3. This was from a semi-private dairy. This 

 dairy is not licensed but deUvers milk to thirty-fi ve families. This milk when 

 received in December, five hours after milking, showed a count of 1,140 germs. 

 Kept at room temperature this loppered in thirty-eight hours. That portion 

 kept on ice was still sweet. Butter fat 4 . 8 per cent. 



Sample No. 8. Source unknown. Presumably from a private cow. The 

 milk when received, five hours after milking, in December, showed a bacterial 

 count of 674. This milk kept at room temperature did not lopper imtil ninety- 

 five hours, and the portion kept on ice was only a Uttle above the initial acidity 

 at this time. 



Sample No. 9. Producer No. 5. This is from a licensed dairy, and was 

 obtained in January. The count when received four hours after milking was 

 17,457. This did not lopper until 107 hours after milking when kept at room tem- 

 perature. That kept on ice was stUl sweet. 



Sample No. 10. Producer No. 6. This is from a licensed dairy. The milk 

 when first received in the winter, six hours after milking, had a germ content 

 of only 23,828. This milk loppered in sixty hours at room temperature. That 

 kept on ice was perfectly wholesome at this time. 



Sample No. 11. Producer No. 7. This is from a Ucensed dairy. This 

 sample was taken in the summer (August 18) but still showed a reasonably low 

 coimt. When received, five and one-half hours after milking, the count was 

 49,086. This milk loppered in ninety-seven hours at room temperature. The 

 portion kept on ice showed a slight change only at this time. 



Sample No. 12. Producer No. 8. This is from a licensed dairy. The sample 

 was taken in the summer, and when received, eight hours after miUdng, the count 

 was 175,300. In spite of the comparatively high initial count this milk did not 

 sour early, but only loppered in 148 hours at room temperature. This would 

 suggest the addition of some preservative, although tests for formaldehyde and 

 boric acid were negative. I shall point out later another cause for this high 

 count without a subsequent increase in acidity. Butter fat 3 . 6 per cent. 



Sample No. 13. Producer No. 9. This was from a licensed dairy. The 

 sample was taken in the summer, and, when examined five hours after mUking, 

 the count was 100,330. This milk loppered in twenty-nine hours at room tem- 

 perature, but had not loppered 125 hours after milking when kept on ice. This 

 will suggest the need of keeping the milk cold before and after being received by 

 the consumer. Butter fat 3 . i per cent. 



