BACTERIOLOGICAL STUDIES OF MILK SUPPLIES 1 55 



Sample No. 14. Producer No. 6. This is milk from the same dairy as No. 

 10. I may say in passing that this dairy perhaps lays the greatest claims to care 

 in the handling of mUk of any of Boulder's dairies. Later I will point out how 

 flagrant an oflFender this dairy is. This sample was taken in the siunmer and 

 examination begun when received, five hours after milking, and yet the count 

 showed 2,790,000 germs. This milk loppered at room temperature in twenty- 

 eight hours. Kept on ice this milk did not lopper for 146 hours. Butter fat 

 3 . 6 per cent. 



Sample No. 15. Producer No. i. This mUk is from a Ucensed dairy. The 

 sample was taken in the summer and five hours after milking showed a count 

 of 158,200. This loppered in twenty-eight hours at room temperature, and in 

 172 hours on ice. Butter fat 3 per cent. 



Sample No. 16. Producer No. 11. This mUk is from a Ucensed dairy. 

 When received in the original bottle this milk looked as if it had stood over night. 

 The driver refused to state the time of milking. The count when it was received 

 was 947,300. Butter fat 3 . i per cent. This milk loppered in twenty-eight hours 

 at room temperature and 120 hours on ice. 



Sample No. 17. Producer No. 12. This is from a licensed dairy. When 

 received in the summer, five hours after milking, the count was 337,060. This 

 loppered in twenty-eight hours at room temperature and 196 hours on ice. Butter 

 fat 2.9 per cent. 



Sample No. 18. Producer No. 14. This is from a licensed producer. When 

 received in the summer, five hours after milking, the count was 100,000. Kept 

 at room temperature this loppered in twenty-eight hours, but the sample kept 

 on ice did not show any appreciable change for 148 hours, or six days, and did not 

 lopper until 244 hours, or ten days. Butter fat 3 . i per cent. 



Sample No. 19. Producer No. 13. This is from a licensed dairy. The sample 

 was taken in the summer. The initial count five hours after milking was 651,000. 

 This loppered in twenty-nine hours at room temperature. The sample on ice was 

 lost, so the time of loppering could not be determined. Butter fat 2.8 per cent. 



Sample No. 21. Producer No. 14. This is from a licensed dairy. This 

 was taken in the summer and when examined, seven hours after mUking, showed 

 a bacterial count of 70,000. Kept at room temperature this loppered in twenty- 

 nine hoiurs — on ice in 172 hours. The butter fat was 3 . i per cent. 



Sample No. 22. This is from the same dairy as No. 21. This mUk was 

 deUvered at 8 : 00 p.m. and was kept on ice and plated early in the morning, four- 

 teen hours after mUking, in order to determine the number of germs at the time 

 the milk could probably first be used. The count was 266,600, After the first 

 fourteen hours the mUk was divided and one portion kept on ice and one at room 

 temperature. The portion kept at room temperature loppered thirty-seven hours 

 after milking, or twenty-four hours after exposure to room temperature. The 

 portion kept on ice loppered in 133 hours. Butter fat was 3 . 6 per cent. 



