TASTEURIZATION. 197 



has, is not relished by consumers and more or less 

 objection has been raised to it. As soon as the con- 

 sumer learns that the keeping quality of the milk 

 and cream is increased by pasteurization, it will be- 

 come general. 

 253. Sources of bacteria in milk. 



TABLE XX. 



Klement of Contamiuatioii Bacteria 



.,-„,. ( Fresh Milk C,GOO i)er c.o. 



1. liirectiou ■),.., -J., ■ ,. , fi- „„„ 



( Attei' passing throiigli b vessels. 97,000 per c.c. 



.-> Tj T. ^,, ,■ ^ Milk from clean cows. 20,000 per c.c. 



2. Bodiiy Cleanliness -J ,,-11 ^ 3- ^ -.-^nnn 



I Milk from dirty cows. 1(0,000 per c.c. 



[ Peat 2.000,000 per gramme 



3. Litter -j Good straw 7,500,000 per gramme 



[ Bad straw 10,000,000 per gramme 



4. Influence of litter in num- ( With peat litter. . 3,500 per c.c. 



ber of bacteria in milk . . ( With straw litter . 7,330 per c.c. 



5. Food. Dust of ( Oil cake 457,500 per gramme 



iu the manger ( Bran 1,361,900 per gramme 



Milked dry 5,000 per c.c. 



Milked wet 9,000 per c.c. 



First milk 10,400 per c.c. 



Last milk Sterile. 



AVashed udder 2,20(:t per c.c. 



Unwashed udder 3,800 per c.c. 



(Enameled vessels 1,105 per c.c. 

 Tin vessels 1,C90 per c.c. 

 AVooden vessels 279,000 per c.c. 



(Sterilized pail 1,300 per c.c. 



C. Milking 



8. Cleansing A'essels ,„. , . , no r.^/^ 



" ( Simply rinsed 28,600 per c.c. 



Table XX, C. O. Jensen, Milk Hygiene. 



254. Epidemics caused by raw mUk. If dairymen 

 and milk dealers really understood what cleanliness 

 in the production of milk means, and would employ 



