THE DISTRIBUTION OF MICRO-ORGANISMS 1 99 



special ferments are purposely added to produce this result. 

 Kumyss and Kefir are fermented milks produced in this way. 

 The starter or ferment contains yeasts as well as bacteria. 



The pathogenic micro-organisms in milk are derived in part 

 from unhealthy cows — tuberculosis, foot-and-mouth disease, 

 septic sore throat (?) — but in a larger measure from the people 

 who handle the milk or from utensils — tuberculosis, typhoid 

 fever, scarlatina, diphtheria, diarrheas, dysentery, septic sore 

 throat (?). The bacteria of typhoid fever, diphtheria and dysen- 

 tery are known to multiply in milk. The microbes of tuberculo- 

 sis and foot-and-mouth disease may persist in butter and cheese 

 for several weeks at least. 



Leaving out of consideration the question of specific patho- 

 genic micro-organisms,- the presence of more than 500,000 bac- 

 teria per cubic centimeter in the milk regularly fed to infants 

 and young childern is undoubtedly harmful, and especially so 

 in warm weather. Doubtless many factors contribute to the 

 causation of the summer diarrheas and the summer mortality 

 of children, but there can no longer be any question that a milk 

 rich in living bacteria as food for these children is one of the very 

 important causes of their illness and death. 



Milk for infant feeding should come from clean, healthy 

 (tuberculin-tested) cows, should be handled by clean healthy 

 workmen, in clean stables and rooms and with clean, sterilized 

 utensils. It should be bottled at the producing dairy, promptly 

 chilled to 10° C. or below, and maintained at this temperature 

 until delivered at the home. At this time the living bacteria 

 should not exceed 30,000 per cubic centimeter. In the home, 

 the milk should be kept cold. It must be handled only with 

 utensils sterilized by boiling in water. Boiled water is employed 

 in making the necessary dilutions. If the milk supply is not 

 above suspicion the milk should be pasteurized by heating to 

 60° G. for 20 minutes. The dilution is prepared and filled into 

 separate bottles sufficient in number so that one may be used 

 for each feeding during the succeeding 24 hours. Each bottle 



