PASTEURIZATION OF MILK. 193 



"8. The average number of bacteria per c.c. (16 drops) found 

 in milk pasteurized at 140 degrees F. was 631,046, at 160 de- 

 grees F. was 12,848, at 185 degrees F. was 81, and at 195 

 degrees F. was 40." 



These results are similar to those obtained in Den- 

 mark, and point very forcibly to the importance of 

 pasteurization as a means of improving the quality of 

 Canadian export butter. They also show how im- 

 portant it is to adopt a temperature of 180 to 185 

 degrees in order to free the milk from bacteria and 

 add keeping quality to the butter. 



