PASTEURIZATION 



141 



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

 tlie num])er of Ijacteria in pasteurized milk, as compared 

 with the num])er 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 IH'.)'.) are especially high, 

 but the summary given below is made from examina- 

 tions of pasteurized milk extending through a period of 

 several rears : ■■■' 



NrMHKR OK (Y)],<)NIKH IN 



1 or. 



I'.elciw 100,000 i;2 l-'li 12 ■1-' 1 ■«> 



100,000-1, 0(10,1)00 1 "i 111 oi; I :','.) 



Aliovr 1,000,000 1 17 :'.L' | L'ti 



Total mimlHTof samples 1':-! '■'- 4S l-C' lOfi 



This increase in the number of strongly infected sam- 

 ites occurs coincidently with the e(|uipment of many 

 milk estal)lisliments 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 I'use is indicated by the result of investiga- 

 tions of the health commission in the year 1899, which 

 show that of o(> samples of pasteurized cream 2, and of 

 381 • samples of jiasteurized milk 23 could not stand the 



'■■ Siiiilshu'Lii'iis Aarsberetiiin.ufr (Annual Ive|i(ii'l nf the City Phy- 

 sician). Copenhagen. 



