THE ALCOHOL TEST IF RELATION TO MILK. 



21 



Table 16. — Comparison of the alcohol tests with milk held at 9° C. and at 24° C- 



Continued. 



Temper- 

 ature at 

 which 

 held. 



Days, 

 held. 



Raw milk C. 



Acid- 

 ity. 



Alcohol test. • 



Bacteria per 

 cubic centi- 

 meter. 



75 



per • 

 cent. 



68 

 per 

 cent. 



44 

 per 

 cent. 



9°C 



Room 

 tem- 

 pera- 

 tures. 





 1 



2 

 3 

 4 

 5 

 6 

 7 

 8 

 9 

 10 

 11 

 12 

 13 

 14 

 17 





 1 (9a.m.) 



1.85 

 1.80 

 1.95 

 2.35 

 2.36 



+ M 

 + L 



+s 



+L 



= 



7,870,000 



93,000,000 

 130,000,000 

 188,000,000 



2.88 



+L 



+ L 



+M 



430,000,000 



















































































1.85 

 4.90 







_ 







7,610,000 

 Curdled. 









1 See footnote under Table 1. 



2 About 24° C. 



At various times different investigators have used the alcohol test 

 on market milk. Aurnhammer (1) in an examination of 250 samples 

 of market milk during July and August of 1907 found the 68 per cent 

 alcohol test positive in 82 samples. In a study of market milk in 

 Philadelphia, Campbell (5) found that 37 of 100 samples of milk gave 

 a positive test with 68 per cent alcohol. Of these 37 samples 17 

 contained less than and 20 more than 1,000,000 bacteria per cubic 

 centimeter. It was found by Nurenberg and Lythgoe (23) during an 

 examination of 2,600 samples of market milk that only 63 gave a 

 positive test with 68 per cent alcohol. 



We made alcohol tests on 236 samples of Washington market 

 milk during the period from March 20 to June 4, 1914. These 

 samples and their bacterial counts were supplied by the Health 

 Department, District of Columbia. 1 Of the 236 samples we found 

 that 37 gave an alcohol test with 75 per cent alcohol, 20 with 68 per 

 cent alcohol, and 5 with 44 per cent alcohol. The samples which 

 gave a positive test are tabulated in Table 17 with their acidity and 

 bacterial counts. There were 177 samples of raw milk and 59 samples 

 of pasteurized milk in the 236 samples examined. As may be seen 

 from the table, 35 of the raw-milk samples gave a positive test with 

 75 per cent alcohol and only 2 of the 59 samples of pasteurized milk. 



i We take this occasion to express our thanks to Dr. Kinyoun and Dr. Dieter, of the Health Depart- 

 ment, for the samples of market milk and their bacterial counts which they so kindly furnished us. 



