294 



MICROBIOLOGY OF MILK AND MILK PRODUCTS. 



Bacteria in Boston Milk.* 



Average taken from 2,394 Samples. 



From June to September. 



Per cent 



Below 100,000 bacteria per c.c 42 . o 



Between 100,000 and 500,000 per c.c 2 9-7S 



Between 500,000 and 1,000,000 per c.c 9-75 



Between 1,000,000 and 5,000,000 per c.c I2 -75 



Above 5,000,000 per c.c 5.0 



Uncountable plates - 75 



Bacterial Counts of Chicago (Raw) Milk.~\ 



Bacteria in Milk of Connecticut Cities. J 



Bacterial count Number of samples 



Under 50,000 I >77 



50,000-100,000 130 



100,000-500,000 459 



500,000-1,000,000 98 



Over 1,000,000 73 







These figures give the results of 2,467 samples collected in seventy-five different 

 towns in the State from October i, 1908 to October i, 1909. 



Goler gives the average bacterial count for 1,057 samples of market milk collected 

 in Rochester during the year 1909 as 446,099 per c.c. Of these samples 1.79 per cent 

 were above 5,000,000 and 38.4 per cent below 100,000. 



In Montclair, N. J., the average bacterial count for the year 1909 from samples 

 representing fifty-seven dairies was 53,000 per c.c. 



In Ithaca, N. Y., 148 samples were taken for the year beginning April i, 1909, and 

 ending March 31, 1910. The average bacterial count of these samples was 221,000. 



*Data given by Hill and Slack 

 tData given by Tonney. 

 j Data given by Conn. 



