1356 Wisconsin Academy of Sciences, Arts, and Letters. 
Turning now to the pasteurized milks, it will be noted that they 
all have a higher spore content than any of the raw milks. They 
have, in other words, not only the resistant forms of the original 
milk, but in addition the forms that they have picked up on the 
way through the plant. The less perfect the sterilization process, 
the more of these resistant forms there are likely to be. 
The estimation of spores would apparently give data which 
would indicate two things, namely, that there are in all milks 
a certain number of spores, or high heat-resistant forms, which 
serve as the lower limit of purification by pasteurization, as a 
goal towards which the dealer must strive, but which he may 
never hope to reach with the prevailing low temperature, and 
quite likely it is best that he should not. Secondly, they may be 
a good indication of the sterility and cleanliness of the plant. It 
seems quite possible that the bacterial content of commercially 
pasteurized milks may be raised a considerable amount by the 
presence of large numbers of these heat-resistant forms in the 
poorly sterilized tanks, pipes, and other utensils of the plant. 
6. The Character of the Curd at 37° C. During the course 
of this investigation my attention was called to the work of Klein 
and Campbell* on, “The Use of the Fermentation Test in 
Dairy Inspection.” Following the work of Walter, Peter and 
others, they suggest a classification of curds which may be briefly 
summarized thus: 
1. Jelly-like curd. Solid jelly-like curd. Solid, smooth and white. 
Lactic acid curd. 
J 1. With no fluid. 
J 2. Showing very few furrows or gas holes. 
J 3. Furrows, gas holes or cracks with some fluid. 
2. Peptonized curd. May he hard, contracted, and in one or sev¬ 
eral pieces, or soft, flocculent and mushy, with more or less 
fluid that is entirely clear, but may have a greenish or whitish 
tinge. 
P 1. Amount of fluid is small in proportion to size of curd. 
P 2. Increased amount of fluid. 
P 3. Amount of fluid large in proportion to curd. 
3. Gaseous curd. White, jelly-like curd, showing small holes due 
to gas formation and in the higher degree presenting a sponge¬ 
like appearance; more or less fluid present, which may also 
show collection of gas bubbles. 
G 1. Gas holes in the cream layer or in the curd. 
G 2. Gas holes, numerous in cream and curd, and may be In 
fluid. 
G 3. Curd, sponge-like, containing many gas holes, and may 
be split, and a portion driven to the top, gas bubbles in 
the fluid. 
* Am. Vet. Rev., 1912, Oct., p. 25. 
