The Bacteriological Examination of Milk. I. Modification of the Agar Plate-Count Method. II. The Use of the Methylene Blue Reductase Test at 15·5°C. as a Method of Determining the Keeping Quality of Milk

It has been shown that neither lactose, nor other sugars tested, casein peptone, nor yeast extract can satisfactorily replace milk as a means of correcting discrepancies which are frequently observed between the plate counts of the 1/100 c.c. and 1/1000 c.c. dilutions of milir on standard agar. Experiments are in progress by which it is hoped that the objections to the addition of milk to standard agar either at the time of making or at the time of plating will be removed, and a medium be evolved which will combine the ease of making and the transparency of standard agar with the efficiency of the medium enriched with milk.