TUBERCLE BACILLUS IN BUTTER 



221 



The identity of the organism was thoroughly verified by the post- 

 mortem examination of the test animals.^ 



We have summarised a number of these investigations into 

 butter in tabular form as follows : — - 



It will, of course, be understood that the above table is 

 merely for convenient classification. Doubtless there were many 

 differences in manipulation, and it is highly probable that some of 

 these investigators were dealing with acid -fast bacilli allied 

 to the tubercle bacillus. The returns, however, are stated to be 

 only of the true tubercle bacillus. 



Streptococcus in milk.— Another pathogenic organism fre- 

 quently present in milk, the significance of which has been 

 much debated, is the Streptococcus. On the one hand, it has 

 been associated with inflammatory conditions of the cow's udder 

 and even with a form of scarlet fever in the cow; and on the 

 other, it has been held to be the cause of suppurative condi- 



1 Hygienische Rundschau, viii., 5. 



2 Extracted from Die Milch und ihre Bedeutungfiir Volkswirtschqft, Ham- 

 burg, 1903, pp. 358-366 (with bibliography). 



