The extensive use of milk in the raw state as a food by both adults and infants, the ease with which it is contaminated and its qualities as a culture medium for dangerous bacteria, render it important that the highest degree of purity be secured and maintained in its production and after-care. To this end there has been a constantly increasing activity on the part of health officers and sanitarians to improve the quality of the milk-supplies of cities and towns. Local milk commissions for securing milk of certified quality have been organized, and regular inspections of dairies instituted. We commented recently1 on the practical side of clean milk production and its cost.
It is generally agreed that a bacteriologic examination furnishes the most accurate insight into the conditions which have prevailed during the production and handling, and that the bacterial content of the milk is the proper index