366 



MICROBIOLOGY OF MILK AND MILK PRODUCTS 



Bacteria in Boston Milk* 



Average taken from 2,394 Samples 



From June to September 



Per cent 



Below 100,000 bacteria per c.c 42 . o 



Between 100,000 and 500,000 per c.c 29 . 75 



Between 500,000 and 1,000,000 per c.c. 9 . 75 



Between 1,000,000 and 5,000,000 per c.,c 12.75 



Above 5,000,000 per c.c 5 • o 



Uncouhtable plates o . 75 



Bacteria in Milk oe Connecticut Cities J 



Bacterial count 



Under 50,000 



50,000-100,000. . . . 

 100,000-500,000. . . 

 500,000^1,000,000. . 

 Over 1,000,000. . . . 



Number of samples 

 1,707 

 130 



4S9 

 98 

 73 



These figures give the results of 2,467 samples collected in seventy-five different 

 towns in the State from October i, 1908 to October i, 1909. 



Goler gives the average bacterial count for 1,057 samples of market tnillt collected 

 in Rochester during the year 1909 as 446,099 per c.c. Of these samples 1.79 per cent 

 were above 5,000,000 and 38.4 per cent below 100,000. 



In Montclair, N. J., the average bacterial count for the year 1909 from samples 

 representing fifty-seven dairies was 53,000 per c.c. 



In Ithaca, N. Y., 148 samples were taken for the year beginning April i, 1909, 

 and ending March 31, 1910. The average bacterial count of these samples was 

 ,221,000. 



The immense numbers of bacteria found in milk in the large cities 

 are usually the result of the rapid growth of the Bact. lactis acidi group 

 resulting from the age of the milk and the temperature at which it has 



• Data given by Hill and Slack, 

 t Data given by Tonney. 

 t Data given by Conn. 



