1902-3.1 



Bacterial Contamination of Milk. 



489 



The Bacterial Content of Milk before and after 



Separation. 



400,000 bacteria per c.c. more in centrifugfed milk. 



24,740 liquefying' bacteria per c.c. more in centrifuged milk. 



A perusal of the table will show that on six occasions there were 

 fewer bacteria after separation than before, and on twenty-four occasions 

 more bacteria present after clarification than in the raw milk. 



Another striking fact brought out by this investigation is the large 

 increase of liquefying colonies in the separated milk. The bacteria 

 which liquefy gelatine are usually harmful, some are spore-producing 

 germs and they give rise to off flavours in both cheese and butter. 

 Many of this class are present in manure, on particles of fodder, etc., and 



