Frost—Bacteriological Control of Public Milk Supplies. 1341 
point of interest appears, and that is, that milks prepared for 
immediate sale by the producer, even in a small place, are fre¬ 
quently, if not usually, better than those worked over by a pas¬ 
teurizing or bottling plant. Compare the bacterial content of 
F 1 with 191,000 per e. c. and F 2 with 70,500 per c. c. contrasted 
with F s with 573,750 bacteria per c. c. 
b) Pasteurized Milk —Class C. 
The Commission states that pasteurized milks should not con¬ 
tain over 50,000 bacteria per c. c. 
The analyses reported here were of several kinds of pasteurized 
milk, and these should be considered separately. We have first 
of all milks pasteurized in bulk in which a holding device was 
used. Others were pasteurized in the bottle. Milks A 2 , B 2 , and 
C., represent those pasteurized in bulk. The analyses showed the 
following averages:—63,000, 126,000, and 302,800 bacteria per 
c. c. In practically all these cases the milks were brought di¬ 
rectly from the machine to the laboratory and were therefore 24 
hours fresher than samples taken from the bottles of milk deliv¬ 
ered to the consumers. It seems fair to assume that the condi¬ 
tions under which these milks were received were better than the 
conditions of the same milk would be when delivered to the con¬ 
sumer. 
It is apparent that the bacterial content found is far above 
that prescribed as the limit by the Commission, and this at a 
time of year when it is easily possible to turn out the best prod¬ 
uct. If the 50,000 limit had been enforced at the time these 
experiments were made, less than one-third, or, precisely, only six 
out of twenty would have been within the limit. Most of them 
were considerably higher, several, two, three and four times too 
high, and one sample seventeen times above the prescribed limit. 
The reason for this high count is usually, if not always, to be laid 
at the door of the pasteurizing concern because of improperly 
sterilized apparatus with which the milk comes in contact before 
it reaches the final container, a too low pasteurizing temperature, 
or a too highly contaminated raw milk. 
Milk pasteurized in the bottle or final container, was examined 
from three plants, A 3 , A 4 , and M ? . These milks are very differ¬ 
ent from those pasteurized in bulk. The low count, however, is 
not of necessity due to the higher efficiency of this method of pas¬ 
teurization, because this method of pasteurization is used only 
