PASTEUEIZATION 



141 



Commission, in its report, especially that for 1899, on 

 the number of bacteria in pasteurized milk, as compared 

 with the number in unpasteurized milk. 



It is evident that these figures do not seem to favor 

 pasteurized milk, and the situation is still less favorable 

 if one considers that the bacteria in raw whole milk are 

 chiefly lactic acid bacteria, while in pasteurized milk 

 the greater part consist of bacteria of putrefaction. The 

 figures above cited for the year 1899 are especially high, 

 but the summary given below is made from examina- 

 tions of pasteurized milk extending through a period of 

 ,, several years :*'^ 



This increase in the number of strongly infected sam- 

 ples occurs coincidently with the equipment of many 

 milk establishments for the production of " pasteur- 

 ized " milk and apparently without such careful direc- 

 tion as to make it certain that the whole quantity of 

 milk was really heated to the required temperature ; that 

 this was the case is indicated by the result of investiga- 

 tions of the health commission in the year 1899, which 

 show that of 36 samples of pasteurized cream 2, and of 

 389 samples of pasteurized milk 23 could not stand the 



'^ Stadslaegens Aarsberetninger (Annual Eeport of the City Phy- 

 sician). Copenhagen. 



