CARE OF MILK AND CREAM 



43 



they were held at their respective temperatures for the 

 period stated. The table indicates that there was a large 

 increase of bacteria, due to keeping milk at the higher 

 temperature, and also that those samples of milk that had 

 high initial bacteria count had a correspondingly high 

 count at the end of an hour. This point is of great practical 

 importance, and shows the necessity of producing clean 

 milk even though it is to be kept cold or is to be pasteur- 

 ized. If conditions favorable to the growth of bacteria 

 arise, a large initial count means that the bacteria have a 

 proportionately better chance to multiply. 



"It is interesting to note that in four of the ten tests 

 here recorded the bacteria count of the milk, after it has 

 been held for one hour at 50 F., was less than the initial 

 bacteria count. This is probably due to the fact that the 

 low temperature was unfavorable to the particular species 

 of germs that happened to be present. 



"TABLE X EFFECT OF HIGH TEMPERATURE ON MILK HAVING 

 SMALL INITIAL BACTERIA COUNT 



