84 STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 27. 
Bacterial development in milk kept at 20°C. 




= ° }° ° S) 
cel an) a0) a0) a0) 
i. - v % % 
Group I[., 206, - - | 2,000] 47,000) 14,000,000/278 , 000, 000) I ,O60 , 000 ,000 
<. 12.5 24.8 66.3 73.6 
Group III., 208, - — 2,600) 3,000,000) 19,000,000 31,000,000 
Group IV., 198, 249, |28,000|166 ,000|22 ,000,000} 76,000,000 gO , 000 , OOO 






57.6 | 44.5 
Group V., Sarcina, - |11,000] 25,000] — — 800 , 000 
22.3 6.8 
Group VI., - - | 5,000} 20,000} 1,000,000} 4,700,000 IO , O00 ,O0O 
Blakes 5.3 2.1 1.2 ; 
CSEOUp Vt Vere. - 500} 31,000) 3,000,000) 14,000,000 18,000 , 000 
ahah 8.4 
Group VIII, - = 400} I5,000) 2,000,000 4,700,000 a 
SOC n tL am 3.9 1.2 
Acid liquefiers, - - | ~400)) — 3,000,000) 7,000,000 5 , 700,000 
: es 
1,400} 66,000) 7,000,000) 20,000,000) 167,000,000 
olay 13.9 404 1a24 
otal: - - |48 ,000) 370, 000/54 , 000 , 000/420 , O00, 000}I , 323 , O00 , O00 

4. ‘The particularly high number of liquefiers—see Plate 5 
—1is especially worthy of notice, these numbers and high per- 
centage being very unusual, and, indeed, not foundin any other 
of our experiments. 
5. ‘The decline of bacteria after 36 hours is in accordance 
with other experiments, and, as shown in Plate 5, it effects all 
species. 
Milk kept at ro°-—1. ‘The effect of this temperature was al- 
most identical with that of 1°, except that the growth of the 
bacteria took place more quickly, being indeed, finished by the 
time the growth of bacteria in the cooler sample began. See 
Plate5. Here, too, all types of bacteria developed abundantly, 
although the neutral Group IV. surpassed the latic Group I. 
2. ‘The number of lactic bacteria present at the time of 
curdling is small, but the number of liquefiers is exceptionally 
high. Moreover, as above mentioned, the milk began to digest 
quickly after curdling. Hence, the curdling of the milk in 
