479 
Table No. 22. — Milk from healthy cow (No. 2) inoculated three hours after 
milking. 
[24-hour agar culture used in each case.] 
Bacteria 
per loop 
at once 
after 
inocu- 
lation. 
Bacteria per loop after 
9 hours at 37° C. 
Shaken i Vigorously 
bfiaJcen. | agitated. 
B. typhosus in whole raw milk 
B. typhosus in whole milk heated to 60° C. 20 minutes 
B. typhosus in sterilized -milk (control) 
6.500 
10, 000 
9. 000 
5, 300 
7.000 
7. 500 
48 
2,300 
3,400 
a h 200, 000 
325 
11,000 
Ob 150, 000 
73 
14, 000 
B. lactis aerogenes in whole raw milk 
B. lactis aerogenes in milk heated to 60° C. 20 minutes 
B. lactis aerogenes in sterilized milk (control) 
Original milk 
1,700 
“ Innumerable. About. 
Table No. 23. — Milk from healthy coio (No. 2) inoculated one and one-half 
hours after milking. 
[24-hour agar culture in each case.] 
Bacteria 
per loop at 
once after 
inocula- 
tion. 
Colonies per loop after 
10 hours at 37° C. 
Shaken. 
Vigorously- 
agitated. 
B. typhosus in whole raw milk 
B. typhosus in whole milk heated to 60° C. 30 minutes 
B. typhosus in whole milk heated to 70° C. 30 minutes 
B. typhosus in whole milk first frozen for 48 hours 
B. typhosus in milk boiled for 1 minute (control) 
B. lactis aerogenes in whole raw milk 
B. lactis aerogenes in whole milk heated to 60° C. 30 minutes 
B. lactis aerogenes in whole milk heated to 70° C. .30 minutes 
B. lactis aerogenes in whole milk first frozen 48 hours 
B. lactis aerogenes in whole milk boiled for 1 minute (control).. 
Original milk 
1, 000 
3, 500 
19, 500 
1,700 
18,000 
43, 000 
2, 100 
o b 200, 000 
o b 300, 000 
1,520 
1,020 
1,800 
o b 400, 000 
2,000 
29,000 
75, 000 
1,670 
axlOO 
ox 100 
870 
ox 100 
0x200 
1,040 
ox 20 
3,000 
ox 30 
13 
210 
“ Innumerable. 
About. 
X Means about the stated number of times the number of colonies shown in the first 
column. 
REVIEW OF THE LITERATURE UPON THE SUBJECT. 
It will be seen from the following review of the literature upon 
this subject that our work confirms the facts which have been re- 
corded by some others. There is, however, a disagreement concerning 
the interpretation of these facts. One class of observers, while admit- 
ting that there is a primary reduction of bacteria in fresh raw milk, 
believes this to be entirely independent of any germicidal action of 
that fluid. The reduction is attributed to other causes, such as a 
