BACTERIOLOGICAL STUDIES OF MILK SUPPLIES 



173 



CHART III 

 Samples Showing an Initial Count of over 100,000 



Sample No. 



Pro- 

 ducer 



No. 



Date 



Hours 



after 



Milking 



Summer* 



Winter 



Acid 



Butter Fat 

 Percentage 



25- 

 26. 

 28. 

 31- 



35- 



6 

 10 



6 

 13 

 15 



8/27/10 

 10/ i/io 

 lo/is/io 

 10/22/10 



1/21/11 



934,000 



233,300 

 227,300 

 261,800 

 520,250 



10 



9 



10 



* AU samples in this set taken before October 1 are classed as summer samples; all those after October 

 I as winter samples. 



In Chart IV we have tabulated in numerical order not only the 

 initial count and reaction, but the count and reaction in the evening of 

 the same day when that milk is kept on ice and when kept at room 

 temperature. One of us has pointed out^ that a milk should not only 

 be wholesome when received, but should be capable of remaining so 

 at least during the day of deHvery and that a bacterial count made at 

 that time will disclose the true conditions. This chart will show the 

 keeping quahties of these milks under an unchangeable condition, 

 that is, when kept on ice, and under changeable conditions, viz., when 

 kept at room temperature. It is interesting to note that of the samples 

 kept on ice the only ones showing a high count in the evening are those 

 showing a high initial count, all being above 200,000 germs per cubic 

 centimeter. Of the samples kept at room temperature we find only 

 two that show a very high count in the evening which did not have a 

 high initial count. These are Nos. 47 and 48. No. 47 is from a 

 dairy which claims to pasteurize all of its milk. We are not informed 

 just what method or temperature is used. It is a well-known fact, 

 however, that after pasteurization if milk is not kept at a low tempera- 

 ture (below 50 degrees F.) bacteria develop rapidly and the milk will, 

 after twelve to twenty-four hours, be more dangerous than if it had 

 not been heated at all, since, unlike raw milk, it does not usually 

 sour and reveal its contaminated condition. We find in this case 

 there has been no change in reaction in spite of the enormous increase 

 in germ content. We suggest that this increase in No. 47 is due 



' Page 158, First Preliminary Report. 



