Frost—Bacteriological Control of Public Milk Supplies. 1357 
4. Flaky or Floceulent Curd. Curd in flakes associated with a 
turbid fluid which may be whitish, yellowish or otherwise dis¬ 
colored. 
F 1. Curd in fine flakes or partially homogeneous. 
F 2. Large flakes and considerable fluid. 
F 3. Large flakes, torn and white or discolored fluid. 
A considerable number of the milks were put in large test- 
tubes or oil-somple bottles, containing about 50 c. c. put at 37° C. 
and examined at from 12 to 16 hours later, and finally after two 
or three days. 
The following records were made:— 
