170 UNIVERSITY OF COLORADO STUDIES 



increased to 11,400 germs per cubic centimeter, but in the sample at room tem- 

 perature the number at this time was 91,950,000 (mean temperature 21 degrees 

 C). The butter fat was 3 per cent. 



Sample No. 48. Producer No. 20. This is from one of the new dairies. 

 This was taken March 3, and when received, five hours after milking, there were 

 39,075 germs per cubic centimeter. In twelve hours after milking, on ice, the 

 count was 50,250 and in the same time at room temperature 56,800,000. The 

 butter fat was 3 . 7 per cent. 



Sample No. 49. Producer No. 21. This is from a private dairy. When 

 received, March 3, fourteen hours after milking, the count was only 870 and in 

 twenty- three hours on ice the count was 2,100. In the same time at room tem- 

 perature it was 1,330,000. The butter fat was 4 . i per cent. 



Sample No. 50. Producer No. 6. This is from the same dairy as No. 25. 

 This was taken March 4, and four hours after milking contained 16,833 germs 

 per cubic centimeter. Twelve hours after milking, on ice, there were 18,900 and 

 in the same time at room temperatin-e there were 1,257,500. The butter fat was 

 3 per cent. 



Sample No. 51. Producer No. 22. This is from a licensed dair>\ When 

 received, March 7, five hours after milking, there were 16,850 germs per cubic 

 centimeter. In twelve hours after milking, on ice, there were 28,300 and in the 

 same time at room temperature 234,000. The butter fat was 3 . i per cent. 



Sample No. 52. Producer No. 23. This is from a licensed dairy. When 

 received, March 10, three hours after milking, there were 12,250 germs per cubic 

 centimeter. In twelve hovirs after milking, on ice, there were 28,566 and in the same 

 time at room temperature 1,220,000. The butter fat was 4 per cent. 



Sample No. 53. Producer No. 19. This is from the same dairy as No. 46. 

 When received, March 10, six hours after milking, there were 3,733 germs per 

 cubic centimeter. In twelve hours after milking, on ice, there were 9,133 and in 

 the same time at room temperature 645,000. The butter fat was 3 . 3 per cent. 



A graphic representation of these bacterial counts will be found in 

 Chart I. It will be interesting to compare this chart with a similar 

 chart presented in the First Preliminary Report (p. 156), One can 

 see at a glance the marked improvement in most all cases over those 

 shown in the first series, but that this is only an apparent improve- 

 ment is recognized when we note that all of this series save Nos. 23 

 and 24 were examined after October i — that is, only two out of the 

 thirty-one of our present series were made during the so-called summer 

 months, against fourteen out of twenty-one of the first series, which 

 were made during the summer months. 



