54 ILLINOIS DAIRYMEN'S ASSOCIATION. 



Mr. Smith : — Lactic acid does not hinder the developing of 

 the spore bearing germ but substantially they increase along with 

 the lactic acid. 



Mr. Coolidge : — It seems to me if the spore bearing germs 

 develop just the same then pasteurization of milk is a good thing. 



Mr. Smith : — You do not get my point. If ycu kill the lactic 

 acid germs, then the man will drink the milk which is actually 

 more deleterious than the sour milk would be. 



Mr. Farrington : — I would like to have Mr. Hayclen tell us 

 what he thinks of the effect of killing the lactic acid germs on 

 the spore bearing germs. 



Mr. Hayclen : — I don't know as I can say much on that ques- 

 tion, but my impression is that it has, as Prof. Smith says, some 

 detrimental action on spore bearing bacteria, has some effect on 

 their growth. I have not clone much work on that line, but 

 expect to do more in the near future. 



Mr. Smith : — Can you tell me from what probable source 

 in the history of the milk do most of the spore bearing germs 

 come into the milk? 



Mr. Hayden : — I think in the ordinary way the milk is 

 handled most spore bearing germs come from dirt dropping 

 from the cows udders, or from dust in the stable. Most of them 

 get in during the time the milk is in the stable. 



Mr. Smith : — Do any of the dangerous germs get into the 

 milk from poorly washed vessels? 



Mr. Hayclen : — Yes sir. Typhoid germs do. 



Mr. Smith : — That is where they are washed in bad water, 

 but suppose they are improperly washed? 



Mr. Hayden : — There might some bacteria get in that way, 

 but I think most of them come from filth in the stable, and I think 

 it is generally considered so by medical authorities. 



Mr. Smith : — Where milk is pasteurized, which would be 

 killed first at the lowest temperature, lactic acid or the germs 

 producing poisoning? 



