we STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 21. 
Bacterial development in milk kept at °C. 



w wo x 
2 3 
SPECIES OF BACTERIUM. iS iS es 
ae ‘SB + 
Group I., 206, 7 : = I ,000 720 380 
AL 2 
Group IIL., 208) 2 “ : = et 40 ei 
Group IV., 245, : - - - - II, 800 9,680 8,920 
. 69.9 55.5 56.6 
Group V., Sarcina, - ¢ 1,140 I,040 560 
5 6.0 3.3 
Group VI., 237, - : 4 2 : 400 20 2,260 
9.1 sah iT ae 
Group VII., 238, - - - - - 3,160 3,320 2, 300 
16.3 18.3 1é92 
Group VIII.) 40, °.:- - - - 240 780 460 
| 1.7 4.6 
Pink Véasts.0.- : - Ot eke : 80 80 — 
& 4 
225, = - - = . —_ 240 — 
1 
85, - - - - - - - - — 40 — 
2 
1f3; - - - - : 720 I,120 220 
3.6 6.3 1.4 
Undetermined and miscellaneous, - - 1,080 560 760 
3.1 6 
‘Lotale= = - - - “ 2 Ig ,000 18,000: =)" “IG000 





curd, its presence being explained by the large number of the 
gas forming group, as shown in ‘Table 19, on page 7o. 
The sample placed at 10° curdled in about 190 hours into a soft 
smooth curd. ‘The sample placed at 1° was, by a mistake, 
removed from the cold storage after three tests were made from 
it, and, therefore, we have, in the following table, only three 
sets of observations, the last one being at the end of the 6th 
day. ‘This period was too short to give any indication as to the 
development of bacteria in milk at 1°, but is given with the 
tables for the sake of completeness. The details of experiments 
and the following points of significance are shown in tables 109, 
20; anid 21% 
Milk kept at ro°.—During the period of the experiment all 
species of bacteria which were present originally in the milk in 
very small proportions only (1 or 2 per cent. of the whole) 
