THE RIPENING OF CREAM. 
IPA RIT wie 
14 
Number of bacteria in unripened and ripened cream. 


DATE. 
In 
unripened cream. 
In 
ripened cream. 

Pervenc: Pericyc: 
November, - - - - - 87,000,000 400,000,000 
January Io, - - : - . a 187,000,000 
January 12, 
January 23, 
January 26, 


135,000,000 
88,000,000 
132,000,000 

203,000,000 
145,000,000 
390,000,000 
* Too small to be calculated with the dilution used. 
Cream from small creamery.—Cream from several farmers 
collected every day. ‘Iwo days’ collection kept in a vat for 
about twelve hours after being warmed with steam at a tempera- 
ture varying with conditions from 65-70° F. First samples 
were taken just before ripening began, placed at low tempera- 
ture (45° F., or were sometimes frozen), and were kept at this 
temperature about twelve hours before plating. Samples of 
ripened cream were plated at about time of churning. 
TABLE. 2° 
Number of bacteria in unripened and ripened cream. 


In In 
DATE. unripened cream.| ripened cream. 

FPericae Pen cac 
-February 13, - - . - = 23,000,000 65,000,000 
February 16, - = - - 3,600,000 269,000,000 
February 21, 
February 22, 
February 27, 
March I, 
March 3, 
March 4, 


180,000,000 
220,000,000 
I, 100,000 
T,500,000 
5,500,000 
15,000,000 

485,000,000 
468,000,000 
400,000,000 
578,000,000 
486,000,000 
50,000,000 
Cream from large creamery.—Cream from many dairies col- 
lected every two days. Reached the creamery about 12 0’clock. 
Sample was taken at once, placed on ice, and plated about 3 
p.m. Mixed cream in creamery was warmed to about 65° F., 
and ripened about twelve to twenty-four hours, after which 
second sample was taken. 
