214 STORRS AGRICULTURAL EXPERIMENT STATION. 
New Haven. This is the only producer whose milk averaged 
below 4 per cent. in fat and seven averaged above 5 per cent. 
No. 4 being as high as 5.6 for the entire series of tests. In 
the entire series but four individual tests fell below the standard 
of 3.25. ‘These all occurred in the milk of one man, producer 
No. 21, and it will be seen that these figures are in strong con- 
trast to his average test. His other tests were high enough 
to bring his final average up to 4.9 per cent. 
For solids, not fat, the milk of these thirty producers all aver- 
aged above the standard of 8.50. More than half of the pro- 
ducers averaged above g per cent. for the solids, not fat. In 
the entire series of experiments but fifteen individual tests fell 
below the standard. This is, of course, a very small percent- 
age of the entire number of samples tested. The milk of all 
of these men averaged considerably above the standard of 12 
per cent. for total solids, the lowest average being 12.40 for 
producer No. 21. Only two men had an average below 13 
per cent. while eight were above 14 per cent. and one was 
slightly over 15 per cent. In the entire series only one sample 
of milk showed a total solids below the standard of 12 per cent. 
This is an excellent showing for the chemical qualities of this 
lot of milks. 
It is a striking fact that the dirt content increases quite uni- 
formly with the increase of bacteria. This is true if we con- 
sider the averages for the different groups of producers, the 
dirt content increasing quite uniformly with the exception of 
group 4 which is somewhat below groups 2 and 3. Some of 
the milk in this group was comparatively clean while the num- 
bers of bacteria ran high. It is evident that the large numbers 
of bacteria were due in many cases to the temperature at which 
the milk was kept rather than to contamination through insol- 
uble dirt. In spite of this general relation between the dirt 
and the number of bacteria there is, however, great lack of 
uniformity in the tests of any individual producer. At the 
same time that the bacterial and dirt content increases with 
the different groups the keeping qualities of the milk uniformly 
decrease, there being an average difference between the first 
and fifth groups of ten hours in the keeping quality of the 
milk. Judged from the chemical standpoint alone all of the 
milk of these producers must be considered of excellent quality 
but when the dirt contamination and the numbers of bacteria 
are taken into account it is apparent that much of this milk is 
of very inferior quality. 

