Sequential analysis has been applied to the microscopic grading of raw milk for three common bacterial standards. Simple grading tables have been developed which permit rapid acceptance or rejection of good and poor milk respectively but require maximum examination of borderline milk. Routine use of sequential grading requires considerable less microscopic examination and yields results of a precision equal to or greater than that expected with the present standard procedure.

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Author notes

Dr. Max E. Morgan was graduated from the State College of Washington in 1939 and received his MS from the University of Connecticut in 1941. Upon return from service as a bacteriologist in the U. S. Army Sanitary Corps he completed his Ph. D. in dairy bacteriology at Iowa State College in 1948. He is now Associate Professor of Dairy Manufacturing at the University of Connecticut.