THE ALCOHOL TEST IN RELATION TO MILK. 
29 
plotted. The plots show that there is a wide range in the alcohol 
titration at all acidities until they reach about 2.20, after which the 
alcohol titration becomes lower in general as the acidities increase. 
This fact holds true for the small number of samples at these high 
i 
s 
/.so 
/.60 
/#o 
/SO 
2.ZO 
2.30 
Z.40 2.SO 
Fig. 3.— Relation of alcohol titration to the acidity of milk. Titrations of 116 samples of raw and pas- 
teurized market milk with 90 per cent alcohol. 
acidities and would probably have been brought out more clearly if 
we had had a larger number of samples with acidity above 2.20. 
If we were dealing with pure cultures of organisms which influence 
the alcohol test the titration with alcohol might be of value in giving 
an idea of the bacterial numbers, as is shown in Table 24, from the 
Fig. 
/3 
// 
/O 
9 
<3 
7 
e 
s 
-a 
3 
/ 
o 
. 
, 
i 
• 
• 
•« 
. 
• 
• 
. 
• 
i 
/.SO /.60 
/.70 
/.GO 
2.ZO 2.30 240 2^0 
/.90 2.00 Z./O 
rfC/D/Ty. 
4.— Relation of alcohol titration to acidity of milk. Titrations of 116 samples of raw and pasteur- 
ized market milk with 80 per cent alcohol. 
results of experiments in which we used pure cultures of lactic-acid 
and rennet-forming bacteria. In milk, however, we have a varied 
bacterial flora to contend with and we can not see from our results 
that the alcohol titration method is of much greater value than the 
simple alcohol test. 
