Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1915-10-05

The first class is important for the
fact that their presence is a menace
to the health of the users Of the prod
uct and the second from the fact that
large numbers of them in the milk
indicates that it is no longer fresh or
that there has been carelessness in
the handling. On account of the fact
minute examination to determine the
exact specie of the organism requires
a considerable time our attention Is
directed toward keeping the total
number of bacteria at a minimum in
all milk. Milk with a high bacterial
count is not necessarily harmful, but
when used as a food, especially for
babies and young children, it is a
hazard which is unwarranted. The
most efficient way of protecting the
milk supply from contamination by
bacteria of human diseases is by
strict sanitary, veterinary and medi.
cal inspection.
AS was mentioned in a recent art
icle, normal fresh milk when. drawn
from the cow contains about 300-500
bacteria per cubic centimeter. 1t
was also shown at that time how
their numbers increased by dirt acct
dentally getting into the container
and by improper methods Of storing.
With the most aseptic methods the
bacteria will reproduce slowly, so that
by the time that even the mornings
milk has reached the consumer the
bacterial content has increased mater
tally, the exact increase depending
upon the conditions. If the milk be
cooled Immediately upon drawing
from the cow the bacteria will repro
duce very slowly which of course will
lower the final count. The other fac
tor influencing the number of bacteria
present is dirt. This may be dirt
from carclessness in handling the
milk, from unsanitary conditions of
the stables or from dirty milk con-
tainers. r."
AS milk is almost the only natural
food for human consumption contain
ing all the substances necessary for
support of life, so it Is also one of
the best media for growing bacteria.
From this we can see that even a
very small amount of milk left in any
container, will in a short time be
swarming with bacteria which will of
course increase the bacterial count of
fresh milk when placed in the con-
tainer. Because of this fact it is a
necessity that all milk containers be
sterilized either with steam Or with
boiling water before being used to
hold fresh milk again.
The actual numbers of bacteria con,
tanned in market milks varies. The
larger cities have set standards for
the count, but no specified number
can be set for all milks. The variation
taken from statistics compiled from
owe 200 cities having a population of
over 10000 is from 10000 per cubic
centimeter for certified, ~pasteurized
and special milks to 100000 per cubic
centimeter for the lowest grades of
raw milk. Two cities, however, allow
a bacterial count of 1000, 900 for their
milk. This is altogether too high.
Many times the consumer complains
Of the milk souring quickly, which is
due to the high bacterial content,
when in reality it is not the fault Of
the dairyman's carelessness. Many
times the producer will deliver his
product to his customer in a very san
itary method, keeping the bottles well
iced up to the moment Of delivery.
The consumer for some reason does