200 PHARMACEUTICAL BACTERIOLOGY 



B. TABLE FOR SCORING BACTERIOLOGICAL EXAMINATIONS OF MILK 



Score ior raw milk is obtained directly from table. 



Score for pasteurized milk is obtained by adding together the score before pasteurizing and the score 

 after pasteurizing. 



For raw milk deduct 20 points for the first 1000 colonies of the colon group or streptococci, whichever 

 may be the more numerous, and deduct 10 points for each subsequent 1000. 



For milk after pasteurization deduct 10 points for the first 100 colonies of the colon group or strepto- 

 cocci, whichever may be the more mumerous, and deduct 2 points for each subsequent 100. 



4. THE LACTIC ACID MICROBE AND KEFIR PREPARATION 



Within recent years the subject of intestinal digestion and the relation- 

 ship of intestinal microbes to digestion and longevity has received much 

 attention. Metchnikoff declares that the early senile cell changes in the 

 body are due to the repeated or chronic autointoxications brought about 

 by certain noxious intestinal ferments of bacterial origin which are absorbed 

 into the circulation. Some of these bacteria, especially those found in the 

 small intestines, are beneficial, secreting enzymes which aid digestion, but 

 the enormous quantity of microbes active in the lower large intestine are 

 for the most part injurious, producing putrefactive changes, liberating 

 toxins which when absorbed into the system in sufficient quantity produce 

 the symptoms of ptomaine poisoning. 



In order to combat these objectionable bacterial activities, it is neces- 

 sary to regulate the bacterial development in the large intestine. Lactic 

 acid has long been known as an efficient remedy in the treatment of various 

 intestinal disorders. It is known that the poor of certain European 

 countries who live largely on potatoes and clabbered or thick milk are 

 notably free from intestinal disorders and are remarkably long-lived. It 

 is known that pickles, sauerkraut and sour milk are excellent bowel 

 regulators, in spite of the fact that these foods, the former two in particular 

 are well-nigh indigestible and have little food value. The Arabians have 

 long used koumys as a healthful, life-prolonging article of diet. To this 

 class of foods also belongs the Bulgarian yoghurt and the Egyptian raib. 



The ferments of koumys, kefir, yoghurt and raib resemble each other in 



