144 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



3. Is it feasible to indicate the maximum number of bacteria allowable? 



4. What number in your judgment should be specified in this connection? 



5. Is it possible for the producer or dealer to verify or disprove the bacterial 

 count reported? 



6. What does a high bacterial content indicate? 



7. Is the harmfulness of a high bacterial count scientifically established 

 beyond question? 



8. Is it practicable, with due regard to the rights of the producer or dealer 

 to insist upon a prescribed bacterial count? 



MAINTENANCE OF LOW TEMPERATURES. 



1. At what maximum temperature should milk be kept to give the best results 

 for commercial uses? 



2. Is it commercially practicable to maintain a maximum temperature of 50 

 F., from time of milking to city delivery to consumer? 



3. Should hours be prescribed for the city delivery so as to prevent increase 

 of temperature while deposited on door steps, etc.? 



4. Could requirements reasonably be made compelling consumers to exercise 

 caution in handling of milk? 



5. If so, specify what requirements? 



6. To what extent is the failure to preserve a maximum temperature of 50 

 F. deleterious to milk? 



PASTEURIZATION. 



1. At what temperature should pasteurization be accomplished? 



2. Is pasteurization commercially practicable? 



3. What effect has pasteurization upon the nutritive and digestive qualities of 

 milk? 



4. What effect has pasteurization upon the beneficial and prejudicial germs in 

 milk? 



5. Does pasteurization tend to preserve milk? 



6. Do harmful germs multiply as rapidly in pasteurized as in raw milk? 



7. Are pasteurizing machines controlled, so far as you know, by a monopoly? 



8. Is a municipal pasteurization plant (or plants), in your judgment, practi- 

 cable and desirable? 



9. Should the plant (or plants) be located in the city or on the farm? 



10. Is it possible by scientific observation to ascertain definitely whether milk 

 has been properly pasteurized or not? 



11. Would pasteurization, if generally insisted upon, dispense with the neces- 

 sity of the tuberculin test? 



12. Would compulsory pasteurization obviate in any way the necessity for a 

 prescribed bacterial content? 



GENERAL. 



1. To what extent, in your judgment, is milk a factor in diphtheria, typhoid, 

 fever, scarlet fever, and tuberculosis infection? 



2. To what extent, in your judgment, will this infection be diminished by the 

 enforcement of the tuberculin test? 



3. To what extent, in your judgment, would this infection be decreased by 

 compulsory pasteurization? 



4. To what extent is this infection influenced by the prescribed conditions of 

 cleanliness on a farm and in the handling and the distribution of milk? 



5. What effect, in your judgment, will insistence upon the tuberculin test, 

 pasteurization, the bacterial ctftint, the maintenance of a temperature not exceed- 

 ing 50 F., and requirements as to stabling and cleanliness in the production and 

 distribution of milk have upon the retail price of milk? 



6. Will the insistence upon these requirements result in a temporary or per- 

 manent milk famine? 



7. To what extent would such insistence lead to the use of prepared milks and 

 other substitutes for raw or pasteurized milk? 



8. Are these prepared milks as nutritious as raw or properly pasteurized milk? 



9. How do prepared milks (including evaporated, condensed, and powdered) 

 compare in price by volume with raw or pasteurized milk? 



