PRODUCTION OP MILK OF LOW BACTERIAL CONTENT. 



51 



T\ble 23. — Ratio of bacterial growth in milk produced under condition 2 when 

 held at J h J f °, 10°, and 15.5° C. {J,0° , 50°, and 60° F.)— Continued. 



Sample No. 



Temper- 

 ature. 



Fresh. 



24 hours. 



48 hours. 



72 hours. 



96 hours. 



1 



10° C. 

 (50° F.) 





6.4 

 16.9 



25.4 





764.1 





40.7 







6.1 



316.5 



4 ::::::::;::::: 



2.3 



10.3 

 58.3 

 71 

 13 



41.2 





3.8 

 37.3 



5.8 



9.8 

 23.5 



3.8 

 142 



116.6 





10.3 



295.1 









7.9 



5 



2.6 



4.6 

 2.7 





9 ! 



35.1 

 309.1 



1, 236. 3 



10 , 





U 



1,188.4 



12 



12.1 

 45.2 

 28 

 19.8 



954.5 



13 



20.7 

 12.5 

 39.1 

 58.5 



98.1 



14 



4.7 

 2.2 

 4.5 

 1.7 

 15.1 

 9.4 



988.7 



15 





16 | 



707.3 



17 



140 



410.7 



19 



58.6 



1 093 5 



530.3 





20 



7. 5 



83.3 



21 



4.5 



9.3 

 11.7 

 315 



41.1 



40.9 



22 



4.3 

 73.9 

 17.2 

 9.4 

 3.4 

 22.2 

 34.7 



12.7 



23 



23.8 

 8.9 

 2.2 

 1.7 

 5.7 



10.8 

 6.5 



267; 1 



24 





25 





26 



37.5 

 253.3 



1,125 



27 





28 : 



4,111.1 



23 



32.2 

 13.8 

 7.3 

 11.7 



220.3 



30 



6.7 

 1.8 

 4.1 

 3.1 



17.7 



31 



3.7 



4.6 

 1.5 



11.8 



524.5 



32 





33 



26.2 



34. 



18.2 



56.5 











6.7 



24.3 



86 



612.3 







1 



15.5° C. 



(60° F.) 





103.7 

 259.2 



3,330.1 





13,396.2 



2 



11,358 



3 



690.6 



71,223 



4. 



29.6 



2, 363. 6 



7,041.6 



41,807.2 



35, 076. 9 



15,818.1 



5.:;:::::.::..::....: :: 



525 

 1,349.4 

 5,630.7 

 2,801.6 

 3,224.2 

 1,704 

 2,942 



7,583.3 



6 ; 





27,951.8 



7 



110.7 

 36.4 



186.6 

 36.7 



128.9 



224.2 





8 1 





9 



6, 545. 4 

 34, 183. 6 



83.030.3 



10 





11 





12 



4, 090. 9 



3, 962. 2 



134,831.3 



34, 782. 6 



14,848.4 



13 ..J 



3, 584. 9 

 2,561.7 

 14,037.2 

 37,073.1 



14 



210.1 

 397.5 

 585.3 

 69.2 

 279 

 303.5 



232, 584. 2 



15 





16 



202, 439 

 84,615.3 

 31 395 3 



17 



9, 692. 3 



18 



2, 697. 6 



19 



7,500 





20 



759.2 



118,518.5 

 49, 814. 1 



21 



133.8 



6,691.4 



6,375.8 



23, 287. 6 



26,598.9 



22 



422.8 

 1, 506. 8 

 3, 096. 4 



443.5 



3,031.2 



2,573.3 



21, 944. 4 



32, 550. 3 



23 



417.8 

 898.4 

 66.6 

 43.7 

 706.6 

 298.6 

 118.6 



25, 753. 4 



24 





25 





26 



14, 062. 5 

 69,333.3 



215,625 



27 



28 





29 



10. 196. 4 



10. 322. 5 

 22,950.8 

 48, 039. 2 



68,361.5 



19,354.8 



127, 868. 8 



30 



2, 709. 6 



3, 196. 7 



16,078.4 



21,071.4 



31 



195 

 323.5 

 392.8 

 221.7 



32 





33 



40 476 2 



34 



28, 695. 6 



69 130 4 











351 



6,114.8 



24, 990. 1 



73,920.8 





1 Bacterial count less than initial count. 



