432 
though the milker’s hands and the teats were washed first with soft 
soap and sterile water and then with servatol soap and sterile water, 
and finally with sterile water alone and dried on a sterile towel. 
The milker’s hands were smeared with lanoline and the first milk 
rejected. The bacterial content of the mixed milk of 28 cows milked 
in this way varied from 65 to 680 organisms per cubic centimeter. 
Von Freudenreich and Thoni, a 1903, from a further series of 
similar experiments conclude that freshly drawn milk, even when 
the most careful precautions are taken against contamination, always 
contains bacteria; that these are mostly cocci and that they come 
from the udder. 
Continuing his experiments, Yon Freudenreich, 5 1903, states that 
he examined the udders and the milk in the udders of 15 cows, in 13 
cases immediately after slaughtering. The organisms were mostly 
cocci. B. lactis acidi was only met with once. In 3 cases the ducts 
were diseased and in these cases the diseased tissues contained fewer 
organisms than usual. B. coli was never found. He mentions that 
Boekhout and De Vries drew milk directly from the udder with a 
sterile canula and always got a growth from it. 
Lux, c 1904, examined milk drawn without aseptic precautions. 
Two hundred and sixty cow-milk and 95 goat-milk samples were 
analyzed. The average number of bacteria per cubic centimeter was 
1,395, which were mostly nonpathogenic cocci. 
Henderson , d 1904, examined seven normal udders and obtained 
growth in 76 per cent of the cultures made, the organisms being 
staphylococci, streptococci, and pseudo-diphtheria bacilli. No organ- 
isms found were pathogenic to laboratory animals. 
Willem and Miele, 6 1905, obtained a milk containing 2.5 bacteria 
per cubic centimeter. The milking was done in a special place, 
which was kept as aseptic as possible. The greatest care was taken 
to insure the cows being clean. The udder and teats were washed 
before each milking with soap and boiled water or an aseptic solution. 
From the examples quoted we see that it is practically impossible 
to obtain bacteria-free milk, but that the organisms in carefully col- 
lected milk are not pathogenic to the usual laboratory animals. We 
Won Freudenreich, Ed., and Thoni, J.: Ueber die in der normalen Milch vorkom- 
menden Bakterien und ihre Beziehungen zue dem Kasereifungsprozesse. Cent. f. 
Bakt., 2 Abt., vol. 10, 1903, p. 305. 
&Von Freudenreich, Ed.: Ueber das Yorkommen von Hakterien im Kuheuter. 
Cent. f. Bakt., 2 Abt., vol. 10, 1903, p. 401. 
c Lux, Arthur: Ueber den Gehalt der frisch gemolkenen Milch an Bakterien. Cent, 
f. Bakt., 2 Abt., vol. 11, 1903, p. 195. 
d Henderson, J.: Journ. roy. san. inst., vol. 25, 1904, p. 563. 
e Willem and Miele: Procede pour l’obtention du lait au aseptique. Compt. 
Rend. du 13 Cong, internat. d’hyg., Brux., 1903, vol. 3, p. 67. 
