BACTERIOLOGICAL STUDIES OF MILK SUPPLIES 1 69 



Sample No. 41. Producer No. 17. This also is from a new dairy. It was 

 received February 4, and five hours after milking there were 2,650 germs per 

 cubic centimeter. There was no increase in the sample kept on ice at the end 

 of twelve hours, and in that kept at room temperature the count was 10,430. 

 The butter fat was 4 . i per cent. 



Sample No. 42. Producer No. i. This is from the same dairy as Nos. 23 

 and 24 (also Nos. i, 2, 5, 18, 21 and 22, First Preliminary Report). This was 

 taken February 7, and when received, four hours after milking, there were 

 12,920 germs per cubic centimeter. On ice in twelve hours after milking this 

 increased to 45,700 and at room temperature to 161,000. The butter fat was 

 3.8 per cent. 



Sample No. 43. Producer No. 8. This is from the same dairy as Nos. 29, 

 33 and 39 (also No. 12, First Preliminary Report). The sample was received 

 February 11, and when examined, eight hours after milking, the bacterial content 

 was 9,300. Twenty-seven hours after milking this had increased to 19,200 in 

 the sample kept on ice and to 7,395,000 in the sample kept at room temperature 

 (mean temperature 20 degrees C). The butter fat was 2 . 8 per cent. 



Sample No. 44. Producer No. 18. This is from a licensed dairy and was 

 examined February 11. Five hours after milking the bacterial count was 7,300. 

 This did not increase at the end of twelve hours after milking in the sample kept 

 on ice, but increased to 70,240 in the same time at room temperature. The butter 

 fat was 4.6 per cent. 



Sample No. 45. Producer No. 20. This sample was taken February 13, 

 and five hours after milking showed a count of 15,100. At the end of twelve 

 hours on ice this increased to 20,400 and to 375,000 at room temperature. The 

 butter fat was 3.4 per cent. 



Sample No. 46. Producer No. 19. This is from a new dairy which has many 

 features to commend^ it (aside from the bacteriological findings). This was 

 taken February 24, and five hours after milking showed a germ content of 6,100. 

 This did not increase at the end of twelve hours on ice. The count of the sample 

 kept for seven hours at room temperature (twelve hours after milking) showed 

 2,690,000. This may be explained by the fact that the mean room temperature 

 dvuring the tests was 25 degrees C. This is about the optimvmi temperature for 

 most of the germs found in milk, and so much importance cannot be attached 

 to the last figures. The butter fat was 3 . 3 per cent. 



Sample No. 47. Producer No. 6. This is from the same dairy as Nos. 25, 

 28, 34 and 47 (also Nos. 10 and 14, First Preliminary Report). This was taken 

 February 25, and twelve hours after milking there were 10,366 germs per cubic 

 centimeter. (Compare this with Nos. 25 and 28 of this series and No. 14, First 

 Preliminary Report.) At the end of twenty-seven hours on ice this had only 



' Each bottle is filled at the farm and a cap is sealed on the neck of the bottle. 



