Frost—Bacteriological Control of Public Milk Supplies. 1361 
Table XIII.—EXPERIMENTAL PASTEURIZATION. 
No. 
Source. 
Bacteria 
per c.c. 
Time 
and 
Temp. 
Bacteria 
per c. c. 
Fermentation lactose bile, 
1 c. c. 
1/10 c.c. 
1 /100 c. c. 
Market milks 
03 O 
% 
% 
% 
05 O 
226 
K 
5,265,000 
,Q 7-1 
3 
145 
22 
69,500 
0 
0 
226 
K 
5.265,000 
§« 
145 
22 
35,700 
0 
0 
226 
K 
5,265,000 
C S 
145 
22 
47,000 
52 
0 
226 
K 
5,265,000 
fH 
145 
22 
43,000 
40 
0 
228 
K 
11,825,000 
O c3 
3 r- 1 
145 
30 
577,500 
0 
0 
228 
K 
11,825,000 
tn.S 
cS 
145 
30 
680,000 
0 
0 
233 
K 
2,075,000 
S3 
•i-i pj 
145 
30 
34,000 
0 
0 
233 
K 
2,075,000 
tc o 
145 
30 
47,000 
0 
0 
248 
K 
200,000 
ZS o 
145 
20 
7,000 
0 
0 
234 
L 
1,370,000 
32 
145 
20 
1,000 
0 
6 
q 3 
234 
L 
1.370,000 
o o 
, t> 
145 
20 
800 
0 
0 
235 
L 
6,450,000 
Of) ^ 
145 
20 
49,000 
15 
0 
235 
L 
6,450,000 
145 
20 
44,000 
0 
0 
245 
L 
1.360,000 
^ .pH 
145 
20 
11,000 
70 
6 
245 
L 
1,360,000 
a® 
145 
20 
7.000 
70 
65 
su O) 
257 
L 
6,000,000 
23 • 
145 
20 
24,000 
15 
0 
0 
257 
L 
6,000,000 
” 32 ° 
145 
20 
37,000 
0 
0 
0 
268 
L 
11,750,000 
145 
20 
77.000 
25 
0 
0 
272 
L 
3,525,000 
0.' 3 £ 
145 
20 
37,000 
60 
70 
0 
Inspected milks 
las 
266 
N 
23,000 
O ° 
145 
20 
4,350 
0 
0 
0 
270 
N 
16,000 
145 
20 
3,800 
60 
60 
70 
326 
N 
500,000 
M 
145 
20 
1,400 
0 
0 
0 
From the above table it appears that is is not always possible to 
pasteurize milk, at the temperature and time used, when it is 
heavily seeded with B. coli, so that one c. c. will not ferment lac¬ 
tose. 
That lactose fermenters may not always be B. coli has already 
been discussed (see p. 1345). The high per cent of gas especially 
in fractions of a c. c. are to be regarded as due to some anaerobe 
and not as B. coli. 
