THE ALCOHOL TEST IN RELATION TO MILK. 

 Table 21.- — Alcohol titrations of pasteurized market milk. 



27 









Alcohol titra- 









Alcohol titra- 



Sam- 





Bacteria 



tion. 



Sam- 





Bacteria 



tion. 



ple 



No. 



Acid- 

 ity. 



per cubic 

 centimeter. 







ple 

 No. 



Acid- 

 ity. 



per cubic 

 centimeter. 





















90 per 



80 per 









90 per 



80 per 









cent. 



cent. 









cent. 



cent. 









c. c. 



c. c. 









c. c. 



c. c. 



1 



1.77 



1,200 



2.20 



5.74 



13 



1.70 



65, 000 



2.88 



5.04 



2 



1 



70 



11,000 



2.84 



6.76 



14 



1.75 



68,000 



2.40 



5.50 



3 



1 



65 



12,000 



3.08 



8.80 



15 



1.80 



71,000 



2.50 



4.49 



4 



1 



85 



13,000 



1.56 



4.43 



16 



1.85 



104, 000 



2.43 



3.96 



5 



1 



75 



14, 000 



1.65 



3.10 



17 



1.70 



120, 000 



2.10 



5.96 



6 



1 



75 



15,000 



2.22 



3.42 



18 



1.75 



194, 000 



3.05 



6.01 



7 



1 



70 



16,000 



2.76 



4.10 



19 



1.73 



264, 000 



2.24 



3.00 



8 



1 



78 



21,000 



2.33 



5.91 



20 



1.70 



284, 000 



2.86 



5.48 



9 



1 



80 



24,000 



1.69 



6.10 



21 



1.76 



446, 000 



1.82 



5.34 



10 



1 



90 



59, 000 



2.57 



3.68 



22 



1.60 



1,600,000 



2.10 



4.78 



11 



1 



85 



62, 000 



2.23 



5.47 



23 



1.97 



2,460,000 



2.08 



3.66 



12 



1.60 



63,000 



2.53 



3.24 



24 



1.60 



3, 100, 000 



3.53 



7.07 



Table 22. — Average alcohol titrations of samples of raw and pasteurized market milk in 



tables 20 and 21. 



Milk. 



Number 



of 

 samples. 



Bacteria per cubic 

 centimeter. 



Average alcohol 

 titration. 



90 per 

 cent. 



80 per 

 cent. 





46 



46 



3 



21 



More than 500,000 . 

 Less than 500,000. . 

 More than 500,000.. 

 Less than 500,000.. 



c. c. 

 1.95 

 2.39 

 2.57 

 2.28 



c. c. 

 4.61 

 5.61 

 5.17 

 5.02 



Pasteurized . . 



Table 23. — Range in alcohol titrations of market milk shown in detail in tables 20 and21. 



Bacteria per cubic centimeter. 



Alcohol titration. 



90 per cent. 



80 per cent. 



Lowest. 



Highest. 



Lowest. 



Highest. 



26 samples with less than 100,000 



30 samples with from 100,000 to 1 ,000,000 

 36 samples with over 1 ,000,000 



c. c. 

 0.51 

 1.24 



.52 



c. c. 

 3.64 

 3.54 

 3.04 



c. c. 

 0.93 

 1.80 

 .60 



c. c. 

 11.73 

 10.45 

 10.83 





For the sake of clearness we have plotted in figure 1 the bacterial 

 counts and the 90 per cent alcohol titration. In this figure the 

 titrations of 116 samples of milk were plotted as ordinates and the 

 logarithms of the bacterial counts as abscissa?. The numbers 3, 4, 

 5, 6, 7, and 8 represent the mantissa of the logarithms of the bacterial 

 counts. Consequently from 3 to 4 was plotted the logarithm of 

 samples with a bacterial count of from 1,000 to 9,999, from 4 to 5 

 counts from 10,000 to 99,999, and so on, as may be seen from the 

 figure. By this method of plotting it is possible to plot bacterial 

 counts ranging from low to high numbers, which would otherwise be 



