6 
10. The Chemistry of Mirk — C ontinued. Page. 
The W ashington milk supply 396 
Methods of analysis 396 
Conclusions regarding the Washington milk supply 401 
Table I, results of the chemical analyses of Washington milks. . . 405 
Table II, milks below standard and those containing dirt 414 
References to the literature of milk 417 
11. The Number of Bacteria in Milk and the Value of Bacterial 
Counts (by Milton J. Rosenau) 427 
The initial contamination of milk 431 
Legal standards 434 
The practical value of bacterial examinations of milk 435 
Bacterial counts in W ashington 437 
Methods 437 
Results tabulated 439 
Results of bacterial counts of market milk in Washington in 1906 
and 1907 439 
Bacterial counts in other cities 449 
Report of committee on bacteriological standards of American Asso- 
ciation of Medical Milk Commissioners 453 
12. The Germicidal Property of Milk (by Milton J. Rosenau and George 
W. McCoy) 455 
Introduction 457 
Examples of the germicidal action 459 
The effect of temperature 460 
Relation to agglutination 470 
Germicidal action compared with that of blood serum 473 
Relation to phagocytosis 474 
Is the “germicidal” action specific? 475 
The effect of dilution 476 
The effect of heating and freezing 477 
Review of the literature upon the subject 479 
Summary and conclusions 486 
13. The Significance of Leucocytes and Streptococci in Milk (by W. W. 
Miller) 489 
14. Conditions and Diseases of the Cow Injuriously Affecting the Milk 
(by John R. Mohler) 499 
Importance of a wholesome milk supply 501 
Milk from unhealthy cows as a factor in the spread of disease 502 
Tuberculosis 502 
Tubercle bacilli in other dairy products 507 
Value of the tuberculin test 509 
Foot-and-mouth disease 514 
Actinomycosis 518 
Botryomycosis 519 
Anthrax 519 
Cowpox 519 
Rabies 519 
Mammites mastitis or garget 520 
Leucocytes in milk 520 
Gastro-enteritis 521 
Milk sickness 522 
Septic or febrile condition 523 
Abnormal appearance and conditions of milk 523 
