462 
Table No, 5. — B. dysentericB. 
Milk from healthy cow (No. 2). 
At once, after milking 
2 hours later 
4 hours later 
6 hours later 
8 hours later 
10 hours later 
12 hours later 
24 hours later 
48 hours later 
72 hours later 
96 hours later 
Number of bacteria per loop— 
At 15° C. 
At37°C. 
In raw 
milk. 
In steril- 
ized 
milk. 
In raw 
milk. 
In steril- 
ized 
milk. 
2, 820 
3,960 
4,680 
27,000 
1,380 
3,800 
1,000 
15,000 
900 
4,200 
720 
27,000 
756 
4,400 
540 
(d) 
890 
6,360 
348 
(a) 
660 
8,040 
1,296 
(a) 
540 
9,600 
7,200 
(a) 
121 
15, 000 
15,000 
(o) 
109 
(a) 
(«) 
50 
65 
“ 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 No. 6. — B. lactis cerogenes. 
Niimber of bacteria per loop — 
Milk from healthy cow (No. 2). 
At 15° C. 
At 37° C. 
In raw 
milk. 
In steril- 
ized 
milk. 
In raw 
milk. 
In steril- 
ized 
milk. 
At once, after milking 
19,920 
14,220 
15, 120 
16, 680 
10, 980 
12,450 
9,720 
9, 440 
(a) 
8,500 
9,600 
6,800 
7,560 
10,000 
10,000 
(d) 
(a) 
16,000 
24,000 
7,750 
1,200 
418 
1,336 
4,500 
(d) 
23, 000 
67, 500 
(d) 
2 hours later 
4 hours later 
6 hours later 
8 hours later 
10 hours later 
12 hours later 
24 hours later 
48 hours later 
■| 
1 
“ 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. 
