18 STORRS AGRICULTURAL EXPERIMENT STATION. 
TABLE 3. 
Number of bacteria in unripened and ripened cream. 


\ 
| 

Temperature | In In 
DATE. during time of unripened | ripened Remarks, 
ripening. cream. cream. 
Renee | Per esc: 
ICT 2 | c= : ees - | I25,000,000 | 350,000,000 — 
Maya22, 1.645 tom20 diss, 56,000,000 | 354,000,000 a 
May 26, | 64-68°, 20 ‘* | 60,000,000 | 320,000,000 | Good aroma. 
May 29, | 66", oi 186,000,000 | 295,000,000 | Good aroma, gas. 
6 
214,000,000 | 380,000,000 | Good aroma. 
July 2,*| 60-70°, 16 
{ Good aroma, thick, 
July 5,*| 63-65°, 16 ‘‘ 178,000,000 | 392,000,000 ) slightly acid. 
NEMO PTe eiare lity B 63 1 by Paces 67,000,000 | 190,000,000 | Good aroma, acid. 
halve 6, © ire 163. 134,000,000 | 243,000,000 — 
tly. oof lee Dive 75,000,000 | 286,000,000 | Slow ripening. 
July 2, | - - > - | II5,000,000 | 428,000,000 — 
Octer 13,7, 08.5 elope 72,000,000 | 291,000,000 — 
Wet. 30°) FO-Onrres. 107,000,000 | 199,000,000 — 
Nove ..4; 
¥ ss adie S 39,000,000 | 234,000,000 a 
ec. 8, 60-70 , 29 
A 4,000,000 | 238,000,000 — 
Dec. II, | 60-70°, 24 35,000,000 | 200,000,000 — 
Oct. 19, | 60-70°, 24 39,000,000, | 380,000,000 — 
cen 20-. POO. i ey 115,000,000 | 297,000,000 | Ripe when collected. 
INGVe) 255 )°= - - - | 158,000,000 | 355,000,000 -- 
| | 
ce 
Ge 





* Hot weather. 
From these tables it will be seen that the number of bacteria 
present in the unripened cream is very much more variable 
than that present in the ripened cream. In the unripened 
cream the number was sometimes as small as one million per 
cubic centimeter, and in one case it was so small that it could 
not be determined with the high dilutions which were used. 
At the other extreme we have one sainple of unripened cream 
collectedin February with 220 million bacteria per cubic centime- 
ter. Inthe other experiments the figures range between these. 
The significance of this fact is, of course, simply that the cream 
as collected in the creamery, which we speak of as unripened, 
is really in different stages of ripening by the time it reaches 
the creamery. The samples with large numbers of bacteria 
are already well ripened, while those with small numbers have 
only begun their ripening process. 
The number of bacteria in the ripened cream varies far less. 
The smallest number found was 50 millions; the largest num- 
ber, 578 millions. While this difference is of course in actual 
