PRODUCTION OF MILK OF LOW BACTERIAL CONTENT. 



Table 10. — Number of bacteria per cubic centimeter introduced into milk 



unsterilised utensils. 



29 



through 



Sample No. 



Utensils 

 steril- 

 ized. 



Utensils 

 washed 

 directly 



after 

 milking. 



Utensils 

 held 8 

 hours 

 before 



washing. 



Sample No. 



Utensils 

 steril- 

 ized. 



Utensils 

 washed 

 directly- 

 after 

 milking. 



Utensils 

 held 8 

 hours 

 before 



washing. 



1 



27, 000 

 58, 000 

 54, 000 

 83. 000 

 28. 000 

 96, 000 

 11,800 

 39, 000 

 23, 600 

 98, 000 

 21,600 

 12,400 

 10, 200 

 22, 000 

 12, 100 

 42, 000 

 16,400 

 22, 800 

 24, 000 

 37, 000 

 13. 500 

 57. 000 

 14, 200 

 15,500 

 ' 8, 000 

 7,600 



225, 000 

 - 1,140,000 

 270, 000 

 620, 000 

 680, 000 



1,080,000 

 490, 000 

 850, 000 

 840, 000 



1,450,000 



2, 400, 000 



1, 950, 000 

 260, 000 

 610, 000 

 340, 000 

 630, 000 

 179. 000 

 366, 000 

 304. 000 

 460, 000 



1,320,000 

 790, 000 



1, 630, 000 

 295, 000 



1, 940, 000 

 690, 000 



670, 000 



820,000 



3,300,000 



1, 800, 000 



1,170,000 



1, 440, 000 



620, 000 



860, 000 



570, 000 



630, 000 



1,300,000 



2, 720, 000 



1, 120, 000 



1,840,000 



1,080,000 



1,920,000 



1, 160, 000 



3, 820, 000 



2, 200, 000 



4, 300, 000 



27 24,500 



28 ! 25,000 



29 ' 16,500 



30 1 10,500 



31 



1,310,000 

 520, 000 

 750. 000 

 460, 000 

 320, 000 

 440,000 

 180, 000 

 490, 000 

 318, 000 

 497,000 

 580, 000 

 440, 000 

 780, 000 

 710, 000 

 590, 000 

 310, 000 

 450,000 

 230, 000 

 190, 000 



. 230,000 

 182,000 

 340, 000 

 560, 000 

 670, 000 





2 





3 





4 





5 '..... 





6 



32 





7 . 



33 





8. 



34.. 





9 



35 







10 . 



36 







11... 



37 







12 . 



38 .. 







13 



39 







14.. 



40 







15. 



41 .. 







16 



42 







17 



43 







18 



44 







19 



45 







20 



46 







21 



47 







22'. 





48 







23 





49 







24 





50 











Average. . . 







26 





31,040 



666, 520 



1, 667, 000 









Several determinations of the total number of bacteria in washed 

 cans and pails were made just before milking. They were obtained as 

 follows : Four hundred cubic centimeters of sterile water was placed 

 in each utensil and vigorously shaken, the contents were then poured 

 into a sterile receptacle and the number of bacteria determined in the 

 usual way. The results of some of the determinations are shown in 

 Table 11. Five-gallon cans were washed, as has been described, with 

 hot water at approximately 54.4° C. (130° F.) in which washing 

 powder was dissolved. The. interior of the utensils was scrubbed with 

 a brush, then rinsed, inverted, and left uncovered in the milk house. 

 The number of bacteria per can ranged from 292,000,000 to 5,520,- 

 000,000 and in the pails from 2,400 to 12,600,000. Table 11 also shows 

 two counts of pails and cans which had been held eight hours before 

 being washed, one can showing 15,600,000,000 and the other 

 16,800,000,000 bacteria, while the pails showed 44,000,000 and 700,- 

 000,000 bacteria, respectively. The results show the great variation 

 that may occur in can and pail counts when held under different 

 conditions. 



