TO4 STORRS AGRICULTURAL EXPERIMENT STATION. 












TABLE 35. 
a 
AS on 
_s a | BE] Be 
oh TWh 5G) Pr 
AGE OF MILK. ae Os ae Sa 
3 4 te Eg 
—Q fQ Orn Roe) 
mY A 
< 
Fresh, - - - - - 5,483 467 8 1,625 
3 hours, J : : - : 5 t63 875 ity, 1,842 
G hours; = “ - - : 5,900 1,380 poe I, 300 
9 hours, 3 : 2 : = 38,125 3,150 8 2,625 
T2-DOUTS, ae : = - 256,667 Chace bay 2 AyOL7 
TABLE 36. 
3 
oH Mu YO > 
AGE OF MILK. aos Ox Hips Rie 
Bg ot Rae 
aa) —Q aS) RoMas| 
UY 
a | 
Fresh, - - = - - 5,098 1,429 28 8 
3 hours, =.= - - - - 9,746 988 10 25 
6 hours, - - - - - 99 , 000 4,300 4 120 
g hours, : - - - = I, 568,000 5,958 O 825 
T2-hours, . 2- - - - - 6,729,000 10,250 O 4,000 





and sometimes there was a decrease for the first few hours, as 
shown in Table 36. The principal point in which these results 
differ from those already described is in the unusually rapid 
development of the non-acid organisms and the accompanying 
decreasing percentage of the acid species. A study of Table 35 
shows that the total number of organisms was smaller at the end 
of three hours than in the fresh milk. At the end of six hours it 
had increased slightly, but at nine and twelve hours the num- 
bers had increased with great rapidity, amounting to 256,667 
organisms when the milk was twelve hours old. In Table 36a 
study of the total numbers shows the increase to have been 
even more rapid, the bacteria at the end of twelve hours hav- 
ing reached the enormous number of 6,729,000. ‘This is, of 
course, a very high number for milk of that age. A glance at 
the columns showing the acid species reveals the fact that the 
increase was comparatively slow in both of the experiments 
here given. In Table 35 this increase was continuous from the 
very start, while there was a small decrease at the end of three 
hours in Table 36, after which the increase was quite marked. 
