58 STORRS AGRICULTURAL EXPERIMENT STATION. 
‘LABE Derr: 
Summary of averages. 









Os J) é 
.o| 88 irs ef ee 
3 ve (ge) Bo | BS | ee 
S au O9:|: ono oan 
ud BEA us a 
Fresh Milk, 
Aseptic at 70°, - 3 267 LOS a7 50. tO ane 
Ordinary at 70°, - = 3,888 678 | I9 gO jv lQs ae 
Aseptic at 50°, - “ 242 94 | 38 AD la Oh) aa 
Ordinary at 50°, - = 3,116 920 | 27 T8302 LO ee 
AtI2 hours. 
Aseptic at-7o°, © - . 663 268 | 49 30) Neat Omer 
Ordinary at 70°, - - 33,088 18,714 | 55 300 Oe 
Aseptic'at 50°, = 363 86 | 43 20| .I9 | — 
Ordinary at 50°, - : 6,049 694 | 32 LOS LO aie 
At 24 hours. 
Aseptic at 70°, - - 1 176,396 gI5,498 | 61 |. 11, 700-4 et Oanee= 
Ordinary at 70", - - | 29,247,500: |° .*3,137,083) |100—+1), 99,1530 nemnOm mee 
Aseptic at 50°, - - 5,991 2052 | 45 63°). 19 |= 
Ordinary at'so., = = 22) 170 6,872 | 50 648 | .19 | — 
At 36 hours. é 
Aseptic at 70°, - - | 55,196,400 7,656,250.) 51.) 183,02040.2OmaitG 
Ordinary at 70°, - - | 356,000,000 |*360,000,000 | 86 | 341,667 | .26 79 
"  |(LO0) 
* Aseptic at-5so ,, /- - 2,802 798 | 55 182 | .19 | 400 
Ordinary at 50°, - =a IOI,519Q | 56,050 | 45 1,560 1210014226 


* Average made from smaller number of tests than for total number; see Table 7. 
From these tables the most significant facts to be drawn are 
as follows: 
FRESH MILK. 
1. The value of these aseptic precautions in reducing the 
number of bacteria in the fresh milk is very evident. Milk 
drawn in these experiments in the ordinary way had in one 
set of tests an average of 3,888 and in the other an average 
of 3,116 bacteria per cubic centimeter. The milk from the ‘ 
same cow drawn with aseptic precautions had in one set of 
experiments an average of 267 and in the other an average of 
242 per cubic centimeter. In some samples the value of these 
aseptic precautions was even greater. Three tests gave re- 
spectively 25, 31, and 37 bacteria per cubic centimeter. 
2. According to these experiments the aseptic methods used 
apparently increased the percentage of acid bacteria found in 
the milk; for, whereas in the ordinary milk the lactic bacteria 






