6 
Page. 
10. The chemistry of milk — C ontinued. 
The Washington milk supply 389 
Methods of analysis 389 
Conclusions regarding the Washington milk supply 394 
Table I, results of the chemical analyses of Washington 
milks 397 
Table II, milks below standard and those containing dirt 406 
References to the literature of milk 409 
11. The number of bacteria in milk and the value of bacterial 
counts 419 
The initial contamination of milk 423 
Legal standards - 426 
The practical value of bacterial examinations of milk 427 
Bacterial counts in Washington 1 429 
Methods 429 
Results tabulated 431 
Results of bacterial counts of market milk in Washington in 
1906 and 1907 431 
Bacterial counts in other cities 441 
12. The germicidal properties of milk 447 
Introduction 447 
Examples of the germicidal action 451 
The effect of temperature 452 
Relation to agglutination 461 
Germicidal action compared with that of blood serum 464 
Relation to phagocytosis ! 465 
Is the “germicidal” action specific? 467 
The effect of dilution __ 468 
The effect of heating and freezing 469 
Review of the literature upon the subject 471 
Summary and conclusions 475 
13. The significance of leucocytes and streptococci in milk 477 
14. Conditions and diseases of the cow injuriously affecting the 
milk - 487 
Importance of a wholesome milk supply 489 
Milk from unhealthy cows as a factor in the spread of disease 490 
Tuberculosis 490 
Tubercle bacilli in other dairy products 494 
Value of the tuberculin test 496 
Actinomycosis 500 
Botryomycosis 501 
Foot-and-mouth disease 501 
Anthrax 501 
Cowpox — 501 
Rabies 502 
Mammites mastitis or garget 502 
Leucocytes in milk 502 
Gastro-enteritis 503 
Milk sickness 503 
Septic or febrile condition 504 
Abnormal appearance and conditions of milk 504 
Slimy, stringy, or ropy milk " ; 504 
Bitter milk 505 
