172 THE MILK SITUATION IN THE DISTRICT OF COLUMBIA. 



To a certain extent. It tends to retard growth of germs if promptly cooled 

 afterwards and so maintained. (Health officer Kansas City, Mo.) 



Yes. (Health officer Lynchburg, Va.) 



Look up any authority on pasteurization. Our information is from these 

 authorities rather than from experience. (Health officer Montclair, N. J.) 



Yes. (Health officer Portland, Oreg.) 



Yes. (Health officer Providence, R. I.) 



Yes. (Health officer Richmond, Va.) 



Yes, unfit milk. (Health officer Rochester, N. Y.) 



It will stay sweet for a greater length of time than if it had not been 

 pasteurized. (Health officer Seattle, Wash.) 



No. (Health officer Syracuse, N. Y.) 



Yes. (Health officer Topeka, Kans.) 



Yes; by destroying germs in the milk the process of souring is retarded. 

 (Straus Laboratory, Washington, D. C.) 



Yes. (Sharon Dairy, District of Columbia.) 



Certainly, as the lactic acid germs are destroyed. (Creamery Package Manu- 

 facturing Co., Chicago, 111.) 



Pasteurization preserves milk for a certain length of time, and if it is prop- 

 erly cared for it will keep a few weeks. The hospitals of the Panama Canal 

 are supplied with perfectly pasteurized milk that runs through one of my 

 machines at the Sheffield Farms, Slawson-Decker Co., of New York City, and 

 this will give evidence enough that such pasteurized milk naturally has to 

 keep, because without this it could not be shipped from New York to Panama 

 and arrive there in perfect condition. (Dairy Machinery & Construction Co., 

 Derby, Conn.) 



Only in so far as it renders the bacteria inactive, and pasteurized milk needs 

 to be kept fully as cold, if not colder, than unpasteurized milk, unless pasteuri- 

 zation has been carried to complete sterilization. (Borden's Condensed Milk 

 Co., New York, N. Y.) 



Yes, against souring, but not necessarily against what may be much more 

 objectionable organisms. (Walker-Gordon Laboratory, Washington, D. C.) 



Yes. (Dr. V. C. Vaughan, Ann Arbor, Mich.) 



Temporarily, yes ; i. e., it postpones souring, and, to a less degree, putrefac- 

 tion. (Dr. S. C. Prescott, Boston, Mass.) 



Yes, if properly handled afterwards. (Health officer Los Angeles, Cal.) 



Yes; properly pasteurized milk will keep at least twice as long. (J. M. 

 Houston, White Cross Milk Co., Washington, D. C.) 



Very little. (Health officer San Francisco, Cal.) 



As far as natural souring is concerned, yes. (Health officer St. Joseph, Mo.) 



Yes. (Health officer Wheeling, W. Va.) 



Not in our opinion. (Dr. Samuel McC. Hamill, Philadelphia, Pa.) 



Yes. (Health officer Scranton, Pa.) 



QUESTION 6. Do harmful germs multiply as rapidly in pasteurized as in raw 



milkf 



ANSWERS. 



Yes. Experiments have shown that there is practically no difference in the 

 multiplication of germs in pasteurized milk and in clean raw milk of approxi- 

 mately the same bacterial content and kept under similar conditions. While 

 the rate of multiplication may be more rapid in pasteurized milk than in 

 raw milk with a much higher bacterial content, this is because of the low 

 number of bacteria in the pasteurized milk at the beginning of the test, so 

 that the ratio of multiplication is much greater as compared with the raw milk 

 in which the number of bacteria is already enormous. (Chief Bureau of 

 Animal Industry.) 



Yes. (Surgeon General U. S. Army.) 



At least as rapidly. (Surgeon General U. S. Navy.) 



I am unable to give data on this. (Surgeon General Public Health and 

 Marine-Hospital Service. ) 



About the same. (Dr. William H. Park, New York, N. Y.) 



More rapidly. (Dr. Henry L. Coit, Newark, N. J.) 



Probably. (Dr. R. G. Freeman, New York, N. Y.) 



Yes; perhaps more so. (Dr. M. P. Ravenel, Madison, Wis.) 



Yes. (C. E. A. Winslow, New York, N. Y.) 



