42 



THE BOOK OF BUTTER 



and this is very nearly the temperature of freshly drawn 

 n:iilk. Milk should be cooled to at least 50° F. as soon as 

 possible after it is drawn ; it is still better to cool it to a 

 temperature as low as 40° F. While it is true that many 

 of the bacteria commonly found in milk either do not de- 

 velop at all or at least develop very slowly at 50° F., still 

 there are some forms that grow with comparative rapidity 

 at this temperature. For this reason the colder the milk 

 is kept, the better it will be, provided it is not frozen. 



"Table IX — Comparison of Bacteria Count of Samples 

 OF Milk Held at Different Temperatures for One 

 Hour 



" A comparison of the bacteria count of various samples 

 of milk is given in Table IX. Each sample was divided 

 into two parts, and one part was held at a temperature of 

 50° F. for one hour, the other at 90° F. for the same time. 

 In each case the samples were thoroughly mixed by pour- 

 ing the milk several times from one can to another, before 



