BACTERIAL INHIBITION 539 



attributed to bacterial inhibition, for the lactic acid organisms 

 are apparently unaffected by it, increasing immediately from the 

 start, whereas the other organisms seem to be restrained in growth 

 and, in some cases, decreased in numbers. 



SUMMARY 



1. The combined evidence of microscopic examination and 

 plate count demonstrates a germicidal property, or actual de- 

 crease in numbers of bacteria in raw milk under certain conditions. 



2. The germicidal property is destroyed by heating to between 

 80° and 90°C. for two minutes. 



3. The germicidal action is specific, depending on both the 

 individual cow and the species of bacteria. 



4. No common relation between agglutination and bacterial 

 inhibition is noted, except that both are destroyed by heating the 

 milk. 



ACKNOWLEDGMENTS 



It is a pleasure to the writer to express his appreciation of the 

 aid of Dr. H. A. Harding and Dr. M. J. Prucha, whose advice 

 and suggestions in conducting this work have been most helpful. 



REFERENCES 



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Behring, E. 1904 Sauglingsmilch und Sauglingsterblichkeit. Koch's Jahres- 

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Breed, R. S. 1911 The determination of the number of bacteria in milk by di- 

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Brudny, V. 1908 Untersuchungen iiber die Bakterizidie der Milch und iiber 

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Buchner, H. 1889 Ueber die bakterien totende Wirkung des zellfreien Blut- 

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Buchner, Longard, and Riedlin 1887 tlber die Vermehrungsgeschwindigkeit 

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