1358 Wisconsin Academy of Sciences, Arts, and Letters. 
Table XI—CHARACTER OF CURDS FORMED BY DIFFERENT 
GRADES OF MILK AT 37° C. 
No. 
Grade D. 
Raw. 
Grade C. 
Pasteur¬ 
ized. 
Grade B. 
Inspected. 
Grade A. 
Certified. 
159. 
J3-J3 
160... 
P2-P3 
161. 
P3-P3 
162. 
o-ji 
163... 
O-Gl 
167... 
Jl-Jl 
P -P 
P2-P2 
168. 
169. 
J2-G1 
P2-P2 
170. 
171. 
0-J2 
177. 
J1-J2 
178.. 
J1-J2 
179. 
O-Jl 
180....... 
P-Jl 
P1-G2 
181. 
182.. 
P2-F2 
J1-J2 
183. 
184..... 
J1-J3 
J1-J3 
185. 
186... . 
Pl-Fl 
188. 
J1-J2 
J2-J2 
189... 
190. 
J2-J2 
J2-J2 
191... 
192. 
P2 
193. 
J1 
194.. 
O J2 
195. 
Gl 
J1 
196. 
197. 
O-Gl 
0-G2 
O-Gl 
O-Pl 
0-P3 
0-P2 
0-P3 
0-P2 
0-P2 
198. 
199..... 
200. 
201. 
l 
202. 
203. 
204. 
206... 
207. 
0-J2 
208... 
0-P2 
209. 
O-Jl 
210. 
Jl-Jl 
214. 
G2-G2 
O -P2 
215. 
216. 
Jl-Jl 
J1-.T1 
Jl-JB 
217... 
218.... 
219. 
J1-J2 
220. 
Jl-Jl 
0-F2 
221 ... 
222 ... 
0-P3 
230... 
O-Pl 
244 . 
J1-J2 
250. 
-PI 
251.... 
J2 
254... 
J1 
O-Gl 
25& . ..... 
P2 
256. 
P- 
Key: 
J = Jelly-like curd. 
F = Flocculent “ 
P = Peptonized “ 
G = Gaseous 
