DISEASE GERMS- IN MILK III 



the milk may for this very reason be perfectly wholesome, since 

 the putrefactive bacteria have not been able to grow suffi- 

 ciently to produce any considerable amount of toxin. On the 

 other hand, another sample containing smaller numbers may 

 be liable to produce intestinal disturbances, because the acid 

 bacteria have not developed sufficiently to prevent the growth of 

 the toxic forming species. Sour milk is practically sure to con- 

 tain few putrefactive bacteria, if the lactic acid type is abund- 

 ant. 



Evidently the toxic poisoning and the diarrheal troubles are 

 closely related. In the former a large amount of poison is 

 developed and swallowed at one time, producing violent results; 

 in the latter the toxins are in smaller quantity but may be 

 taken time after time in successive meals, producing a long 

 continued effect. 



