The keeping quality of milk is a factor which is of considerable importance from the commercial aspect, yet the relationship which exists between the keeping quality and the bacteriological standards as laid down in the Milk Special Designations Order, 1936, has not been fully explored. Wilson compared the keeping quality at 17·5°C. of samples of mixed morning and evening milk with the reduction times at different temperatures and found, in each case, a relatively poor correlation. Since the samples consisted of mixed morning and evening milk it is not possible to state the age of the milk when the tests were commenced. Much of the Tuberculin Tested milk sold in the Provinces is bottled on the farm, and consequently the milk produced in the morning is bottled separately from that produced in the evening.