460 
Table No. 5. — B. dysenterix. 
Number of bacteria per loop— 
1 
Milk from healthy cow (No. 2) . 
At 15° C. 
At 37 
°C. 
In raw 
i milk. 
In steril- 
ized 
milk. 
In raw , 
i milk, i 
In steril- 
ized 
milk. 
At once, after milking 
2,820 
3,960 
4,680 
27, 000 
2 hours later 
1,380 
3,800 
1,000 
15, 000 
4 hours later . 
900 
4,200 
720 
27,000 
6 hours later 
756 
4,400 
540 
(a) 
8 hours later 
890 
6, 360 
348 
(a) 
10 hours later '.. . 
660 
8,040 
1,296 
(«) 
12 hours later 
540 
9,600 
7,200 
(a) 
24 hours later 
121 
15,000 
15, 000 
(a) 
48 hours later 
109 
(«) 
(a) 
72 hours later 
50 
96 hours later 
55 
- 
a Innumerable. 
This shows the same phenomenon as in the case of the typhoid 
bacillus, excepting that the restraining power of the raw milk at 15° C. 
is more evident and prolonged for the dysentery bacillus. 
Table No> 6. — B. lactis xrogenes. 
Milk from healthy cow (No. 2) . 
Number of bacteria per loop — 
At 15° C. At 37° C. 
In raw 
milk. 
In steril - 1 
ized 
milk. 
T-r, fn ttt [ lu steril- 
i^d 
imlk - milk. 
At once, after milking 
19,920 
8,500 
16,000 23,000 
2 hours later 
14,220 
9,600 
24,000 57,500 
4 hours later 
15,120 
. 6,800 
7,750 (o) 
6 hours later . 
16, 680 
7,560 
1,200 
8 hours later 
10,980 
10,000 
418 . 
10 hours later 
12, 450 
10,000 
1,335 
12 hours later 
9,720 
(«), 
4, 500 
24 hours later 
9,440 
<«, 
(a) 
48 hours later 
(“). 
1 
| 
. 
a Innumerable. 
This organism is one of the common causes of lactic acid fermenta- 
tion. It is practically always present in milk unless obtained with 
extraordinary precautions. It is evident that this particular sample 
of raw milk exerted the same temporary restraining influence upon 
this organism that it did upon the pathogenic species. 
