I20 



THE BACTERIAL CONTENT OF MILK 



their doors. The result of a quantitative bacteriological analysis 

 was as follows : — 



In milk from cows milked at domicile 

 „ „ ,, laiterie 



The average " time " increase 

 Montefusco was as follows : — 



Immediately after milking 

 After two hours , 

 ,, twelve hours 



5,847 to 9,524 m.o. per c.c. 

 . 17,716 „ 3,000,000 „ „ 



of micro-organisms noted by 



3,364 m.o. per c.c. 

 240,320 „ 

 2,320,560 „ „ 



Freudenreich has found on an average in freshly drawn milk in 

 Berne 10,000 to 20,000 bacteria per c.c, while Knopf has found 

 60,000 to 100,000 in Munich, i.e. 60 to 100 millions to the litre. 



Park has investigated the milk supply of New York as delivered 

 and as distributed.^ (i) Twenty samples of milk were taken late 

 in March by the Inspectors of the Department of Health of New 

 York City from cans of milk immediately upon their arrival in the 

 city. The temperature of the atmosphere averaged 50° F. during 

 the previous twenty-four hours. The temperature of the milk when 

 taken from the cans averaged 45° F. Much of the milk had been 

 carried over two hundred miles. From the time of the removal 

 from the cans, which was at about 2 A.M., until the plating on 

 nutrient agar at 10 a.m., the milk was kept at about 45" F. The 

 results were as follows : — 



(2) Milk as sold in the shops and dairy stores was examined 

 by the same method. A poor district and a " well-to-do " district 

 ^ Jour, of Hygiene 1901 (July), p. 395. 



