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62 STORRS AGRICULTURAL EXPERIMENT STATION. 
3. ‘The effect of low temperature was to check the develop- 
ment of lactic bacteria, especially Bact. lactis acidi, and to 
produce a corresponding increase in the development of mis- 
cellaneous species. This is not brought out satisfactorily by 
these tables, except as indicated by the fact that the small 
percentage of lactic bacteria suggests a large percentage of 
miscellaneous forms. ‘The great development of miscellaneous. 
species at low temperatures will be treated more fully ‘in a 
paper to be published later. A large amount of data upon the 
subject has been collected in connection with a different series 
of experiments. At this point it is necessary only to state the 
fact. 
GENERAL RESULTS. 
The general result of the investigations in this series of ex- 
periments is as follows: When the numbers of bacteria in 
fresh milk vary from 2,000 to 40,000 and are from both exter- 
nal and internal sources of contamination, no parallel can be 
drawn between the number of bacteria present at any later 
stage and the number present at the outset. This does not 
hold true when the numbers are still further reduced. By 
means of aseptic milking the numbers in this herd were re- 
duced to about 300 per cubic centimeter, and this had a very 
striking result upon the numbers present in the milk at later 
stages, when, the milk was preserved either at 50° or at 70°. 
2. The bacteria which get into the milk from other sources 
than the milk ducts seem to grow more readily under ordinary 
conditions and ordinary temperatures than do the bacteria that 
find entrance from the milk ducts themselves. 

