186 



MODERN BUTTER MAKING. 



5,000,000 bacteria per cubic centimeter. Some sam- 

 ples of milk tBrken in New York, at the time of its 

 arrival there, were found to contain 15,163,600 bac- 

 teria per cubic centimeter. 



236. Bacteria before and after pasteurizatiotti. 



That raw milk contains a large number of bactej-ia 

 will be seen from the following table (Rogers*) : 



TABLE XIV. 



Average 'Number of Bacteria per Cubic Centimeter i» all 



Samples Under Each Treatment. 



Descrfption and treat- 

 ment of sample. 



Number ol bacteria alter the lapse ol- 



hours 6 hours 12 hours 24 hours 48 hours 72 hours 



96 boun 



Raw milk kept at 20° C 

 Pasteurized milk kept at 



20' C - 



Raw milk kept at 10° C. 

 Pasteurized milk kept at 



10° c 



245 

 17,640,428 



r4,142,857 



426 

 31,457,833 



808 



247,651,250 



6,028 

 38,406,785 



378 



457,910,714 



1,501,335 

 124,783,928 



1,026 



608,079,166 



320,337388 

 254,678,542 



15,119 



568,7]S,SaO 



236,941,250 

 308,041,666 



2,462,492 



975,500,W) 

 562,650,000 



37,0aS,4M 



237. Results of continuous pasteurization of milk 

 at 140° to 160° F., or 60° to 63° centigrade. (Dean 

 and Harrison.**) 



TABLE XV. 



Thirteen Tests, Percentage of Bacteria Killed, 96.42. 



Tables Nos. XV and XVI taken from Ontario Bulletin No. 117. 



* Rogers, L. A. U. S. Bulletin No. 73. Page 28. 



** Dean and Harrison, Ontario Bulletin, No. 117. Pages 11-12. 



