154 Bacteria in Market Milk. 



Through such protective measures individual authors obtained 

 the following results: 



Freudenreich : 200 to 300 bacteria per c. c. 



Szasz: 2 sterile, 11 with an average of about 2,700 bacteria. 



Hesse : 1,600 bacteria per c. c. 



Marshall : 295 bacteria per c. c. 



Lux : to 97 to 6,800 bacteria per c. c. 



Kolle: 80 to 15,000; in 33% of the experiments the counts 

 w r ere below 300 bacteria per c. c., 50% below 500, others up to 

 800 per c. c. Only 4.7% yielded 700 to 800 bacteria. 



Willem and Minne : 1 to 5 bacteria per c. c. 



Willem and Miele : to 37, 4 to 218 bacteria, respectively. 



Seibold studied the bacterial content of the milk under the 

 most varied experimental methods, and especially under condi- 

 tions which correspond most nearly to those prevailing in practice. 



1. Without protective measures. 



2. After soaping the udder. 



3. After soaping and disinfecting with alcohol. 



4. After repeated disinfection with alcohol, and procuring 

 through sterile milking tubes. 



The poorest results were obtained, as would be expected, by 

 the first method, and the best results by the fourth method, with 

 which it was frequently possible to obtain completely sterile 

 samples. 



The number of bacteria by the fourth method fluctuated 

 between and 12, by the third between and 85, and by the second 

 between and 434 per c. c. 



The first method produced samples of milk with less than 

 10 up to several thousand bacteria. 



Trommsdorff and Rullmann observed in samples which had 

 been procured without special precautionary measures, such as 

 cleaning of the udder and hands, on an average (96 samples) 

 6,700 bacteria per c. c., but only 1,500 bacteria when a thorough 

 cleaning of the udder and of the hands of the milker had been 

 undertaken. 



Seibold, Trommsdorff and Eullmann found in individual 

 cases an enormously high bacterial content even in freshly pro- 

 cured milk, the colonies on the plates containing mostly strepto- 

 cocci. These samples were obtained from cases of inflammation 

 of the udder, and the milk was already contaminated with 

 streptococci before leaving the udder. These organisms would 

 not otherwise be present in aseptically procured milk (Seibold). 



^As it is difficult, even under the strictest conditions, to procure 

 sterile milk, or milk with a very low bacterial content, therefore 

 in the wholesale production of milk such results are still more 

 difficult, and in fact impossible. The milk, immediately after 

 leaving the milk canal, becomes contaminated by bacteria which 

 have colonized there. Among the bacteria which may be found 



