
Err cs RHR i N10 Sis gc sbseirw ouivyig ar's, ovieries wie! 74 90 
, 
NEw YoRK AGRICULTURAL EXPERIMENT STATION. 45 
decantation. The chloroform was useful in bringing this large - 
amount of fat into an emulsion. Percentages of chloroform 
below 2.5 per ct. were not used since, with this percentage, a 
good emulsion was not produced and satisfactory sampling was 
thereby made difficult. The bottles were arranged in two series, 
one containing Io per ct., and the other 20 per ct. of fat, and 
in each series there were duplicate bottles containing 2.5, 10.0 
and 20 per ct. of chloroform. The bottles were held at 15.5° C. 
(60° F.). The germ content before the addition of the chloro- 
form was 17,120 per cc. 
Taste VII.— Germs PER Curic CENTIMETER IN CHLOoROFORMED MiLk Con- 
TAINING ADDED Fat.* — 







10 PER CT. FAT. 20 PER CT. FAT. 
Fe a 
INTERVAL, Percentage of Percentage of 
chloroform. chloroform. 
Sik Wish 10 |} 208] 2.5 5 10 | 20 
on Soe NTS eae yes 2OO8) AB | 255))5 244 boy Pe Bo te. Bes 
OE ESOS aC ee ae 236 | 20-| 84] 246 34 | 107 | 142 
44 64 | 194 | 126 





62 98 34 34 46 200 
60 | 116 | 182 52 176 52 30 156 

6 NSE SaaS i a ee 166 | 170 | 251 | 249 126 | 116 | 194 268. 
211 |} 250 | 261 | 215 144 | 280 64 274 




ICL CD, waht oe ae a's diem « « 308 | 352 | 412 | 276 |2,546 | 308 | 360 207 

201 | 397 | 391 | 334 643 | 240 | 297 272 





* Determinations made by Mr. Rogers, 
It will be seen that the germ content remained high in all of 
the bottles even at the end of a year. This is probably due to the 
large number of spores in the melted butter. The numerical 
results are quite irregular since the fat globules transferred to 
the culture plates closely resembled colonies and made accurate 
counting difficult, with a tendency to too high results. None of 
the bottles curdled until after the usual interval required for 
enzym action. The last-analysis of the bottles containing 2.5 per 
ct. of chloroform and 20 per ct. of fat indicates that germ 
growth was then taking place. At this time the quart bottles | 
were nearly empty and evaporation into the air space had further 
reduced the amount of available chloroform. It is probable that 
2.5 per ct. is close to the limit of chloroform required to preserve 
milk containing 20 per ct. of fat. 
