The results follow: 
Bacteria per cubic cen- 
timeter.a 
Raw milk. 
After pas- 
teurization. 
Milk from — 
Dairy I 
34,600,000 
1, 050, 000 
80, 000 
2,200, 000 
2, 100,1)00 
1, 900. 000 
2. 400. 000 
300 
50 
400 
200 
1,200 
None. 
600 
Dairy K 
Dairy L 
Dairy M 
Dairy N...... 
Dairy O . . . . . 
Dairy P • 
Dairy Q 
2, 000, 000 | 450 
« Colonies on agar plates after 24 hours incubation at 37° C. 
Test No. B with Freeman's pasteurizer. 
Temperature of milk, 11° C. 
Temperature of water in jacket, 22° C. 
Temperature of milk — °C. 
Five minutes after immersion in boiling water 50 
Ten minute's after impression in boiling water 63 
Fifteen minutes after immersion in boiling w T ater : 66. 6 
Twenty minutes after immersion in boiling water 67. 5 
- Twenty-five minutes after immersion in boiling water >. 67. 7 
Thirty minutes after immersion in boiling water 67. 4 
Thirty-five minutes after immersion in boiling water 67 
Forty minutes after immersion in boiling water 66. 6 
Forty-five minutes after immersion in boiling water 66 
It took thirteen minutes in running tap water, at 22° C., to cool the milk to 
30° C. 
Whole time, forty-five minutes. 
Above 65° C.. thirty minutes. 
Bacteria per cubic cen- 
timeter, a 
Raw milk. 
After pas- 
teuriza- 
tion. 
Milk from — 
Dairy A 
1. 900. 000 
2.500.000 
2.100. 000 
440.000 
1,090, 000 
29,800,000 
1, 420, 000 
590. 000 
300 
Dairy B ; 
500 
Dairy C 
50 
Dairy D 
None. 
Dairy E. 
200 
Dairy F 
1, 750 
Dairy G 
None. 
Dairy H 
2,650 
a Colonies on agar plates after 24 hours’ incubation at 3 
7° C. 
Note. — Recently (November, 1907) Freeman has modified his pasteurizer so that the milk is heated 
to 60° C. for 40 minutes. (See his article on ‘ ' The ferments in milk and their relation to pasteurization 
in the Jour, of the Amer. Med. Assn., Nov. 23, 1907, Vol. XLIX. No. 21, p. 1740.) 
