22 BULLETIN" 202, U. S. DEPARTMENT OP AGRICULTURE. 



Table 17. — Raw and pasteurized market milk which gave positive alcohol tests. 











Alcohol tests. 



Milk. 



Sam- 

 ple 



num- 

 ber. 



Acidity. 



Bacteria per 

 cubic 



















centimeter. 



75 



68 



44 









per cent. 



per cent. 



per cent. 



Raw 



1 

 2 



2.01 

 2.30 



2,100 

 7,000 



i +M 

 + L 



+VS 

 +M 



- 







3 



2.00 



12,000 



+M 



— 



— 





4 



1.60 



14,000 



+M 



+s 



_ 





5 



1.97 



18,000 



+M 





— 





6 



1.92 



24,000 



+M 



+s 



+VS 





7 



1.91 



24,000 



+ S 



— 



— 





8 



1.70 



29,000 



+S 



— 



— 





9 



1.62 



51,000 



+M 



+s 



— 





10 



2.30 



67, 000 



+L 



+M 



— 





11 



1.79 



121,000 



+M 



+s 



+VS 





12 



1.75 



156, 000 



+s 



— 



— 





13 



2.00 



200,000 



+M 



— 



— 





14 



1.94 



350,000 



+M 



— 



— 





15 



1.90 



442, 000 



+s 



— 



— 





16 



2.06 



464,000 



+ L 



+M 



— 





17 



1.95 



1,200,000 



+M 



+VS 



— 





18 



1.76 



1,300,000 



+VS 



— 



— 





19 



1.75 



1,500,000 



+s 



— 



— 





20 



1.80 



1,600,000 



+M 



+s 



— 





21 



1.70 



2,100,000 



+M 



— 



— 





22 



2.03 



2,120,000 



+ S 



— 



— 





23 



1.90 



2,200,000 



+s 



— 



— 



* 



24 



1.95 



2,300,000 



+M 



+s 



— 





25 



2.45 



2,600,000 



+ L 



+ M 



+VS 





26 



1.95 



4, 100, 000 



+M 



+M 



— 





27 



1.93 



4,700,000 



+VS 



— 



— 





28 



2.15 



7,200,000 



+M 



+ S 



— 





29 



2.19 



8,600,000 



+M 



+s 



— 





30 



3.65 



10,200,000 



+L 



+L 



+L 





31 



1.90 



10,500,000 



+M 



— 



— 





32 



2.05 



20,200,000 



+M 



— 



— 





33 



1.95 



20,400,000 



+M 



+M 



— 





34 



2.55 



20,600,000 



+L 



+L 



+L 





35 



2.10 



21,200,000 



+L 



+M 



— 



Pasteurized.. 



1 



1.68 



2,000 



+s 



— 



— 





2 



1.90 



8,000 



+M 



+S 



~ 



1 See footnote under Table 1. 



RESULTS OF TESTS WITH SAMPLES OF KNOWN BACTERIAL CONTENT. 



When we consider the alcohol test in relation to the number of 

 bacteria in milk, a short survey of the results is sufficient to show 

 that there is no definite relation. Of the 35 samples of raw milk 

 which showed a positive test with 75 per cent alcohol, 16, or 45.7 

 per cent, contained less than 500,000 bacteria per cubic centimeter. 

 Of the 19 samples positive with 68 per cent alcohol, 8, or 42.1 per cent, 

 contained less, and 11, or 57.9 per cent, more than 500,000 bacteria 

 per cubic centimeter. Of the 5 samples positive with 44 per cent 

 alcohol, 2 samples, or 40 per cent, contained less, and 3, or 60 per cent, 

 more than 500,000 bacteria per cubic centimeter. The number of 

 bacteria in samples which gave a positive alcohol test ranged from 

 2,100 to 21,200,000 per cubic centimeter. 



The samples of pasteurized milk which showed a positive alcohol 

 test had a very low bacterial count. 



In order further to show that the alcohol test has no definite 

 relation to the bacterial count, there are tabulated in Tables 18 and 19 

 the samples of raw and pasteurized milk which gave negative alcohol 



