20 
BULLETIN 202, TJ. S. DEPARTMENT OF AGRICULTURE. 
EFFECT OF HOLDING THE MILK AT DIFFERENT TEMPERATURES. 
The temperature at which the milk is held would, of course, 
affect the length of time before the alcohol test becomes positive. 
To show the effect of temperature we held samples of raw and pas- 
teurized milk at 9° C. and also at room temperature, and examined 
them in the same manner as in the preceding experiment. The 
results are shown in Table 16. In order to have about the same 
bacterial content in the milk held at the different temperatures, a 
quart of milk was thoroughly mixed and placed in sterilized pint 
bottles. 
The results show clearly that the temperature at which milk is held 
has a marked influence on the time when the alcohol test will be posi- 
tive. Also, as shown by sample of raw milk C, the bacterial content 
of the milk is an important factor. In all the samples it will be no- 
ticed that the bacterial counts show an exceedingly high number 
when the 68 per cent alcohol test was positive. 
Table 16. — Comparison of the alcohol tests with milk held at 9° C. and at 24° C. 
Temper- 
ature at 
which 
held. 
Days 
held. 
Raw milk A. 
Pasteurized milk B. 
Acid- 
ity. 
Alcohol test. 
Bacteria per 
cubic centi- 
meter. 
Acid- 
ity. 
Alcohol test. 
Bacteria per 
cubic centi- 
meter. 
75 
per 
cent. 
68 
per 
cent. 
44 
per 
cent. 
75 
per 
cent. 
68 
per 
cent. 
44 
per 
cent. 
9°C... 
Room 
tem- 
pera- 
ture^ 

1 
2 
3 
4 
5 
6 
7 
8 
9 
10 
11 
12 
13 
14 
17 

l(9a.m.) 
l(3p.m.) 
1.85 
1.85 
1.90 
1.80 
1.79 
- 
- 
- 
1,600 
1.65 
1.60 
1.60 
1.70 
1.71 
— 
- 
- 
139,000 
1.85 
1.90 
1.80 
'i.86' 
- 
— 
- 
1.60 
1.80 
1.65 
l +s 
- 
- 
1.72 
2.00 
197,000,000 
2.70 
"4.'i" 
1.85 
1.90 
3.1 
+L 
+L 
+ L 
+M 
+ L 
+ L 
+L 
+ L 
400,000,000 
2.3 
+ L 
+M 
- 
960,000,000 
440,000,000 
2,900 
4.3 
1.65 
1.85 
3.70 
+L 
+s 
+ L 
+ L 
+ L 
+L 
+ L 
146,000 
32,600,000 
694,000,000 
534,000,000 
1 See footnote under Table 1. 
2 About 24° C. 
