QUESTIONS 



milk cannot be made applicable to human infants fed on the same 

 article of diet. 



2. Pasteurization of milk makes a subsequent bacteriological 

 examination and estimation of milk, as it originally was, impossible. 

 The evidence of the already undesirable and spoiled character of the 

 milk will be destroyed by pasteurization. 



3. Pasteurization of milk practically destroys the so-called lactic- 

 acid bacteria; hence, pasteurized milk will not easily turn sour, but it 

 will undergo putrefactive changes, which, while not readily apparent to 

 the senses of taste and smell, make it a very improper and dangerous 

 article of diet for the feeding of infants and children. 



4. It appears impossible to control, at all times, the whole supply 

 of pasteurized milk of a large city; hence, there is great danger that 

 much improperly pasteurized milk may be passed through its market. 



5. Pasteurization does not attack the evil of milk from tubercular 

 and otherwise diseased cows at its root, but can at best be looked 

 upon as a makeshift to lessen the dangers of a milk which should 

 from the beginning have been condemned as an improper food for 

 infants and young children. 



6. Pasteurization is chiefly directed against the dangers of spread- 

 ing tuberculosis from the cow to the infant and the child. It has 

 been frequently shown that ordinary commercial pasteurization, as 

 practised in some of the cities of this country, does not safely kill 

 the tuberculosis germ, and milk which has been sold as pasteurized, 

 for instance, in the city of New York, has effectively infected experi- 

 mental animals with tuberculosis. 



7. It has been noted in Rochester, N. Y., and in other cities, 

 that compulsory pasteurization has caused great deterioration in the 

 character of the milk supply furnished to the markets where such 

 laws were in force. 



8. The only proper measure to improve the character of the 

 milk supply and to safeguard the people against the dangers which 

 lurk in tuberculosis and otherwise infected milk is to tuberculin- 

 test milch cows; to inspect dairies thoroughly, and to enforce rules, 

 requiring dairymen to keep only healthy cows under proper hygienic 

 conditions and under constant veterinary supervision. 



QUESTIONS 



1. Do the milk-ducts of the udders of healthy cows contain any bacteria? 

 Discuss the bacterial content of the fore-milk. 



2. What is the first effect of raw milk upon the bacterial content? What is 

 this effect due to ? 



3. What is the effect upon the bacterial count of keeping milk under lower 

 id higher temperatures? 



4. Discuss the significance of the number of bacteria in milk according to 

 the views of various authors. 



5. Describe in detail the method of estimating the number of bacteria per 

 c.c. of milk. 



