462 
Table Xo. 5. — B. dysenteriw. 
Number of bacteria per loop— 
Milk from healthy cow (No. 2). 
At 15° C. 
At 3’ 
7° C 
In raw 
milk. 
In steril- 
ized 
milk. 
In raw 
milk. 
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 
(“) 
8 hours later 
890 
6,360 
348 
(•) 
10 hours later 
660 
8,040 
1,296 
(•) 
12 hours later 
540 
9,600 
7,200 
(°) 
24 hours later 
121 
15,000 
15,000 
(°) - 
48 hours later 
109 
(°) 
(°) 
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 marked and prolonged for the dysentery bacillus. 
Table Xo. 6. — B. lactis cerogenes. 
Number of bacteria per loop — 
Milk from healthy cow (No. 2). 
At 15° C. 
At 37° C. 
In raw 
i milk. 
In steril- 
ized 
milk. 
In raw 
milk. 
In steril- 
ized 
milk. 
At once, after milking 
2 hours later 
4 hours later 
6 hours later 
' 19,920 
j 14,220 
15, 120 
16, 680 
t 10, 980 
12,450 
9, 720 
9,440 
(«) 
8,500 
9,600 
6,800 
7,560 
10,000 
10,000 
(«) 
(«) 
16,000 
1 24,000 
7,750 
1,200 
418 
1,335 
4,500 
(°) 
23,000 
57, 500 
(°) 
8 hours later 
10 hours later 
12 hours later 
24 hours later 
48 hours later 
“ Innumerable. 
This organism is one of the common causes of lactic acid fermenta- 
tion. It is practically always present in milk unless drawn 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. 
