1 68 UNIVERSITY OF COLORADO STUDIES 



was 5,865 and in the same time at room temperature (mean 20 degrees C.) 

 32,120. The butter fat was 3.8 per cent. 



Sample No. 33. Producer No. 8. This is from the same licensed dairy as 

 No. 29. When received, November 20, six hours after milking, the count was 

 17,525. There was no appreciable change in six hours (twelve hours after milk- 

 ing) in the portion kept on ice, and in the portion at room temperature the 

 count only reached 23,370. The butter fat was 3.4 per cent. 



Sample No. 34. Producer No. 6. This sample is of especial interest, for 

 it is from the same dairy as Nos. 10, 14, 25, 28, 34, 47 and 50. This was taken Jan- 

 uary 19 and plated four hours after milking, and we find an initial coimt of 14,200. 

 (Compare this with the previous high count of samples from this dairy.) Twelve 

 hours after milking the sample kept on ice showed 14,900 and that at room tem- 

 perature 175,300. The butter fat was 3 per cent. 



Sample No. 35. Producer No. 15. This is from the same licensed dairy as 

 No. 30. When received, January 21, four hours after milking, it showed 520,250 

 germs per cubic centimeter. (Compare Sample No. 30.) Kept on ice this 

 increased, at the end of twelve hours after mUking, to 771,300, and to 12,050,000 

 in the portion kept at room temperature. The butter fat was 3 . 5 per cent. 



Sample No. 36. Producer No. 11. This is from a licensed producer' and 

 was received January 22, five hours after milking. The initial count was 4,930. 

 This increased at the end of twelve hours to 15,025 when kept on ice, and to 

 42,900 when kept at room temperature. The butter fat was 4.4 per cent. 



Sample No. 37. Producer No. 10. This is from same dairy as No. 26 (also 

 No. 15, First Preliminary Report). When received, January 23, five hoiurs 

 after milking, the bacterial count was 6,83 5. This increased to 14,600 twelve hours 

 after milking in the sample kept on ice and to 164,300 in the sample at room 

 temperature. The butter fat was 3 . 7 per cent. 



Sample No. 38. Producer No. 14. This sample is from the same dairy as 

 Nos. 27 and 32. It was received January 27, five hours after milking, and showed 

 a bacterial count of 1,080. This increased to 1,730 on ice and to 4,860 at room 

 temperature at the end of twelve hours. The butter fat was 4 . 7 per cent. 



Sample No. 39. Producer No. 8. This is from the same dairy as Nos. 29 

 and 33. The sample was received January 28, six hours after milking, at which 

 time there was a germ content of 7,960. This did not increase on ice in twelve 

 hoixrs and at room temperature it was only 21,220 at this time. The butter fat 

 was 4 . 2 per cent. 



Sample No. 40. Producer No. 16. This is from one of the new dairies. It 

 was received February 4, and five hours after milking contained 26,670 germs 

 per cubic centimeter. At the end of twelve hours after milking the count increased 

 to 63,000 in the sample kept on ice and to 159,600 in that at room tempterature. 

 The butter fat was 3 . 6 per cent. 



' See No. i6 in the First Preliminary Report. 



