It has. been demonstrated that fresli milk hae a germi- 

 cidal effect on organiftmis contained during the first' few 

 hours. The follovviiig table clearly ehows thi.s effect, ai^d 

 also the rapid gi'owth of such' bacteria under favorable eon-, 

 ditions. 



Milk from a healthy cow in^mediatcly after milking 

 contained 400 bacteria per cubic centimete : — 



Cei-tified milk in Ontario to-da.y contains, lees than 

 10,000 in summer, and 5,000 in winter months, and must 

 be kept cold (under 45° F.) until it reaches the consumer. 

 Ais regards the chemical examination, this is certainly of 

 secondary importance to a knowledge that the milk is clean 

 and that all efforts have been made to prevent contamina^ 

 tion. Plowever, it must contain 12 to 13% of solids, of 

 which 3^% to 4%% are butter fat, and in addition must be 

 free from all foreign subatances, coloring matter or preser- 

 vatives. 



The practical value of these tests is that they will indi- 

 cate the addition dI water and the extraction of cream, which 



ao 



