reason. The
average results though, show a greatly reduced number of organisms. De
Schweinitz[39] found in a Washington dairy in 113 examinations extending
throughout a year, an average of 6,485 bacteria per cc. The daily
analyses made of the Walker-Gordon supply sold in Philadelphia for an
entire year, showed that the milk almost always contained less than
5,000 bacteria per cc. and on 120 days out of the year the germ content
was 1,000 organisms per cc. or less.

From a practical point of view, the improvement in quality of sanitary
milk, in comparison with the ordinary product is seen in the enhanced
keeping quality. During the Paris Exposition in 1900, milk and cream
from several such dairies in the United States were shipped to Paris,
arriving in good condition after 15 to 18 days transit. When milk has
been handled in such a way, it is evident that it is much better suited
to serve as a food supply than where it has undergone the fermentative
changes incident to the development of myriads of organisms.

~Application of foregoing precautions to all milk producers.~ Milk is so
susceptible to bacterial changes that it is necessary to protect it from
invasion, if its original purity is to be maintained, and yet, from a
practical point of view, the use to which it is destined has much to do
with the care necessary to take in handling. The effect of the bacterial
contamination of milk depends largely upon the way in which the product
is used. To the milk-man engaged in the distribution of milk for direct
consumption, all bacterial life is more or less of a detriment, while to
the butter-maker and cheese-maker some forms are a direct necessity. It
is unnecessary and impracticable to require the same degree of care in
handling milk destined to be worked up into factory products as is done,
for instance, in sanitary milk supplies, but this fact should not be
interpreted to mean that the care of milk for factories is a matter of
small consequence. In fact no more important dairy problem exists, and
the purer and better the quality of the raw material the better the
product will be. Particularly is this true with reference to
cheese-making.

Dairymen have learned many lessons in the severe school of experience,
but it is earnestly to be hoped that future conditions will not be
summed up in the words of the eminent German dairy scientist, Prof.
Fleischmann, when he says that "all the results of scientific
investigation wh