38 STORRS AGRICULTURAL EXPERIMENT STATION. 
SHRIES Il;- STRAINED AND: UNSTRAINE DIMI 
PRESERVED AT 70° AND 50°. 
H.W. CONN@AND W.(A.USTOCKING: TK” 
———# ¢ e—___ 
As shown in the preceding series of experiments, some of 
the results obtained were not uniform, and there seems to be 
no general relation between the numbers of bacteria in fresh 
milk and the numbers which were found at certain later periods. 
We deemed it desirable, therefore, to test somewhat more ex- 
tensively this relation between the bacteria at the two stages in 
the ripening of the milk. A new set of experiments was 
planned, somewhat similar to those of the previous set, except 
that they were broadened in certain respects and designed to 
give further data. 
The chief purpose of these experiments was to determine 
more accurately: 1. Whether any relation exists between the © 
number and kind of bacteria present in the fresh milk and at a 
later period. 2. Whether straining of the milk through cheese 
cloth has any influence upon the bacteria, either in the fresh 
_ milk or in the milk at later periods. 3. Whether any definite 
relation can be established between the number of bacteria 
present and the development of acid in the milk. 4. Whether 
a change in the temperature affects the relative number of dif- 
ferent types as well as the total number of bacteria found. 
Certain other individual results appear in the course of the 
experiments. | 
The method by which this new series of experiments was 
pursued was as follows: One cow was selected for experiment, 
and all of the following observations were made upon the milk 
of the same cow. The milk from this cow was drawn into an 
ordinary open pail. It was then very thoroughly stirred, and 
two samples were taken in sterilized bottles, one of which 
was kept at a constant temperature of 70° F., and the other at 
a temperature of 50° F. ‘The rest of the milk was then strained 


