THE KINDS OF MICRO-ORGANISMS IN MILK 



355 



xiMCMl.alltt e< V 



Fig. 167. — Amount of acid formed in milk and number of bacteria present. 

 Acid is represented by the solid line; bacteria, by the dotted (Heinemann). 



88.5 per cent, of the lost sugar had been converted into lactic 

 acid. Incidentally they confirmed the findings of Bosworth and 



