GERMS IN RELATION TO MILK 39 



Tenders it much more dangerous by giving them time to form 

 ptomaines in it. The danger of commercial ice cream lies in the 

 dirtiness of the making and utensils, dirty cream to start with, 

 and finally the keeping of it for many days. 



When made from fresh, unpasteurized, clean cream, and eaten 

 ■within a short time, ice cream is harmless. About 25 per cent, of 

 market cream contains the germs of tuberculosis (see p. 96). These 

 are not killed in ice cream. Therefore ice cream should be made of 

 cream from tuberculin tested cows or from freshly pasteurized 

 cream. Much of the commercial ice cream is dangerous to health. 



Chiefly through, the laudable and efficient work of Health 

 Officer G. W. Goler, M.D., in supplying certified milk to the public 

 of Rochester, N. Y., the infant mortality has been there reduced as 

 follows: 1887-1896, before milk work was done, the average mor- 

 tality in infants under 1 year in the month of July was 1,010; 

 1897-1906, after the milk work was begun, the average mortality 

 was only 413 in July under the same circumstances. 



