288 -J. K. MURRAY. , 
6 
the respective wheys five minutes after “‘cutting”’ and at. 
“running.’’ The media used were whey agars containing 
1% of peptone (Baker’s), 1°57% of agar and ‘5% of dairy salt 
dissolved in a litre of whey obtained from the college 
cheese vats immediately after the cutting of the curd. The 
media were sterilised by the intermittent method, Incuba- 
tion was at “room’’ temperature for seven days; ‘‘room”’ 
temperature under our conditions almost certainly averages. 
some degrees higher than that of northern Kurope and the 
more northern of the United States. 
Owing to the fact that the College milk is produced under 
conditions much superior to those ruling on dairy farms and 
its abnormal richness (being drawn from a Jersey stud), it 
was blended with farmers’ milk. 
Hawkesbury Agricultural College. 

Period in cheese- | Average count | Maximum count | Minimum count] 
making process. per ¢.c. per_c.c. per 'c.c: 


Raw Past’d. Raw | Past’d Raw Past'd 




Total micro-or- 
ganisms in the 
mixed milks...1308000' 1500) 617000) 11150; 16000) 132 
Micro-organisms 
other than Sc. 
lactis, in the less 
mixed milks than 
at renneting. |109000) 2750) 268000; 6000; 21000) 100 
Micro-organisms 
other than Se. 
lactis, in wheys 
at “cutting.” |113000| . 2080, 394000) 10500; 4800} ditto 
Micro-organisms 
other than Sc. | | 
lactis, in wheys 

Micro-organisms 
a 
other than Sc. ess 
lactis, in one| * 7” a * x than 
__ day old cheese.'927000)136000 3500000|750000) 35000| 1000 
* Per gramme ; 





at “running.” | 28000) 1400 72000} 3200} 3300) ditto | 

