52 
TABLE IX.—Reduction of Bacteria in Milk Utensils Due to Heating 
Treatments 
Bacteria per cc. 
of wash water 
Types of bacteria 
1 
2 
3 
. 
(а) Are there many kinds of colonies on the aseptic milk plates? 
(б) Did any changes take place in the milk? What was the 
nature of the change if any? 
(c) What happened in the case of the cow hair in milk? 
(d) If the moisture content of manure is 80 per cent, what is the 
bacterial content per gram of the dry manure? 
(e) How does the total number of bacteria in manure compare 
with the number in milk and soil? 
(f) If 0.56 gram of dry manure falls into each gallon of milk from 
a dirty cow, how many organisms per cc. will be introduced 
into 20 pounds of milk from the same cow? Tquart=0.946 
liter=2.08 pounds. 
(g) How can the contamination of milk from milk utensils be 
controlled? 
(h ) Which treatment was most efficient? 
(i) What construction in pails is best? 
(J) How are pails and utensils usually treated? 
(k) How is sterilization in good dairies usually accomplished? 
(/) Name the most important sources of milk contamination in 
order of their importance? 
