50 Dairy Bacteriology. 



30,000, and in the milk as used on the table about 70,000 

 organisms per cc. Loveland and Watson ' found in the 

 supply of Middletown, Conn., from 11,000 to 85,500,000 

 per cc. 



Leighton 8 studied seventeen dairies at Montclair, N. J., 

 for a three-year period with the following results : 



Class I, dairies averaging below 15,000 bacteria per cc.; 



Class II, those averaging from 40,000 to 70,000 per cc.; 

 Class III, those above 180,000. 



In Class I, the dairies were found to be clean and well 

 improved; in Class II the conditions were as satisfactory 

 as possible with the crude appliances used; Class III was 

 as a whole careless. McDonnell 3 sampled 352 lots from 

 eleven American cities. The worst samples were found in 

 restaurants and with small retail dealers. 28 per cent 

 of all samples contained less than 100,000 bacteria per cc. 

 while 34 per cent had less than 500,000. Park 4 finds in 

 New York City that the milk in the shops where it is 

 generally sold, averages during the coldest weather about 

 250,000 organisms per cc., during cool weather about 

 1,000,000, and in hot weather about 5,000,000 per cc. Eckles 6 

 has studied the flora of milk under factory conditions. 

 He finds from one to five million organisms per cc. in 

 winter, but in summer there may be from fifteen to 

 thirty millions. 



Bacterial vs. other standards. As the germ content 

 of milk is subject to such wide variations, it is practi- 

 cally impossible to establish a numerical standard, al- 



1 Loveland and Watson, Ch. 7 Rep. Storrs Stat. (Conn.), 1894, p. 72. 



Leighton, Science, Mar. 23, 1900. 



1 McDonnell, Penn. Dept. Agr. Kept., 1897, p. 561. 



Park, N. Y. Univ. Bull., 1901, 1:85. 



Eckles, Bull. 59, Iowa Expt. Stat., Aug., 1901. 



