Frost—Bacteriological Control of Public Milk Supplies . 1359 
Table XII.—SUMMARY OF CURDS FORMED IN VARIOUS GRADES 
OF MILK. 
Raw milks—N umber tested 17 
No curd. 
—18 hrs. 
0 
+48 hrs. 
0 
J1 “ ... 
9 
4 
J2 “ ..... 
1 
6 
J3 “ ... 
1 
2 
P2 “ . 
1 
2 
F2 “ . 
1 
Pasteurized milk—N umber tested 12 
No curd. 
-18 hrs. 
2 
4-48 hrs. 
0 
J1 “ ... 
5 
0 
J2 “ ... 
2 
4 
J3 “ . .. 
0 
3 
P2 “ .. 
2 
2 
P3 “ . 
0 
2 
G1 “ . 
0 
1 
Inspected milks—N umber tested 19 
No curd... 
—18 hrs. 
8 
4-18 hrs. 
0 
J1 • ... 
1 
5 
32 “ ... 
1 
1 
PI “ ... 
2 
2 
P2 “ ....... 
2 
P3 “ ... 
1 
1 
G1 “ . ........ 
0 
3 
G2 “ . 
1 
3 
F “ . 
0 
2 
Certified milks—N umber tested 14 
No curd... 
-18 hrs. 
14 
+48 hrs. 
0 
Jl “ . 
0 
2 
J2 “ . 
0 
2 
PI “ . 
0 
1 
P2 “ . 
0 
3 
P3 “ . 
0 
3 
G1 “ . 
0 
2 
G2 “ ... 
0 
1 
