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PRODUCTION OF MILK OF LOW BACTERIAL CONTENT. 
5d 
TABLE 26.—Summary of results shown in Tables 20 to 25 inclusive. 
AVERAGE NUMBER OF BACTERIA. 
Temperature. Condi-| Fresh. 24 hours. 48 hours. 72 hours. 96 hours. 
SECTION 1. 1 4,295 4,138 4, 566 8, 427 19, 693 
Bech aea tae en 2 39, 082 88, 028 121} 864 186, 245 1,056, 922 
: 3 136, 533 281, 646 538, 775 749, 030 ” $52) 835 
1 4 295 13,961 127,727 5, 725, 277 39, 490, 625 
DOs entry seta cactaicie 2 39, 082 177, 437 831, 615 1 761, 458 13, 079, 166 
- 3 136, 533 1, 170, 546 13, 662,115 25, 687, 541 41, 207, 272 
1 4,295 | 1, 587, 333 33,011,111 326, 500, 000 962,785,714 
OOig tie eet roe SS ae 2 39, 082 4 461, 111 99, 120, 000 633, 375, 000 | 1, 355, 650, 000 
3 136, 533 24° 673, 571 639, 884, 615 | 2, 407, 083; 333 5, 346, 666, 666 
SECTION 2 
GAUJO-1 DRE ON aot ee ener 4,295 4,138 4,566 8, 247 19, 693 
BO SERY Ce Sah. Lee eg ae a. 1 4,295 13, 961 127, 727 5, 725, 277 39, 490, 625 
GO) ees tee oS te ces 4,295 als 587, 333 33, 011, 111 326, 500, 000 962, 785, 714 
CAEL ee Es oes Seen Se 39, 082 88, 028 121, 864 186, 245 1,056, 922 
UPI) 3s Cues Sac sue alee 2 39, 082 177, 437 831, 615 ils 731, 875 13, 097; 166 
GO Seth eins aes ena 39, 082 4, 461, 111 99, 120, 000 633, 375, 000 | 1, 355, 650, 000 
RD eae eae 136, 533 281, 646 538,775 749,030 852, 835 
B\O Gl aie Beeler 3 136, 533 1, 170, 546 13, 662, 115 25, 687, 541 41, 207, 272 
OOS ee aces nek bob 2 136, 533 24° 673, 571 639, 884, 615 | 2,407, 083; 333 | 5, 346, 666, 666 
RATIO OF GROWTH. 
1 1 1. 25 1. 21 2. 66 5.10 
ASD peat ro crates oe oats 2 1 2. 40 3. 80 4. 40 22.10 
3 1 2.47 4, 62 10. 19 11. 99 
fe 1 3.34 31.07 1, 464. 70 9, 629. 60 
DO ap ly apepsen pe errainke es PAS 2 1 6. 70 24. 30 86. 00 "612. 30 
3 1 14. 68 137. 94 498. 06 1,385. 06 
1 1 398. 60 8, 772. 10 79, 809. 50 288, 231. 80 
GOSH: 5 tas ae ges a tS 2 1 351. 00 6, 114. 80 24° 990. 10 73. 920. 80 
= ; 3 1 759. 90 25, 308. 00 61, 527. 20 160, 873. 60 
1D agp Aa a a tag 1 1. 25 1. 21 2. 66 5.10 
EO; 10 Sears soem 1 1 3. 34 31.07 1,464. 70 9, 629. 60 
OPE ie Sasa a ese 1 398. 60 8,772. 10 79, 809. 50 288, 231. 80 
AOR SRa ds PRESSES 1 2.40 3. 80 e 4. 40 22.10 
OR ee See ee ene 2 1 6. 70 24. 20 86. 00 612.30 
GGade et >. 1 eS. 5. 1 351. 00 6,114. 80 24, 990. 10 73, 920. 80 
AURA a eescisce ces come 1 2. 47 4. 62 10. 19 11. 99 
Ep ee vee ste coe BS oh pa 3 1 14. 68 137. 94 498. 06 1,385. 06 
CW Sob... PS bene 1 759: 90 25, 308. 00 61,527. 20 160, 873. 60 
The effect of low temperature on the bacterial growth in any one of 
the grades of milk demands special attention. 
From section 2 of 
‘Table 26, it is evident that even if milk when fresh shows a low 
bacterial count the number of bacteria will be high if it is held at a 
high temperature. For example, milk with an average count of ap- 
proximately 4,000 when held 24 hours at 4.4° C. (40° F.) showed ap- 
proximately the same count. At 10° C. (50° F.) the count was about 
13,000, while at 15.5° C. (60° F.) the average was about 1,500,000. 
The ESulis show in every case the great value of holding ‘ile at 10° 
C. (50° Hs) rather than -15.5° C, (60°. F.) 
te is realized that night’s milk is generally held on the farm for 
periods of from 12 to 15 hours before delivery; it is, therefore, im- 
portant to know what bacterial increase will occur in milk held about 
that period of time. In order to obtain data on the subject, samples 
of milk produced under clean conditions in sterilized utensils and also 
