108 REPORT OF DEPARTMENT OF BACTERIOLOGY OF THE 
not always made at the exact intervals given in this table it was 
sometimes necessary to compute the germ content at such dates 
from the graph of the particular cheese. In view of the wide varia- 
a 
< 
Ow 
cor 
=o & Ps S S a 3 & = a 
= Ww 
(3) 
oO 
oOo 
— 
= 
o 
! me 
/ 
/ 
/ 
f = 
! - 
I 
! 
| 2 
/ a 
P 
/ 
/ 
f 3 
/ 
/ 
/ 
\ ® 
Cn ie 
60 70 
GERM CONTENT 
----- COMMERCIAL SCORE 
50 
30 40 
a 
‘ 
10 20 
DAYS 
PER 
GRAM 
60 
50 
40 
30 
20 
10 
MILLIONS 
GrapH X.— Composite GERM CONTENT OF TEN CHEESES AND COMPOSITE COMMERCIAL QUALITY OF SIX CHEESES. 
tion in the individual cheeses this average must be considered merely 
as a schematic representation. 
