Forty-nine states and territories have laws applying to the production and care of milk and its products, while a large number of municipalities have ordinances governing its quality, transit, care and sale. All these laws and ordinances, with possibly one exception, apply chiefly to the amount of butter-fat and total solids the milk must contain and not to the quantity of extraneous matters or to the bacterial count.
Interest in and knowledge of milk and foods is increasing both in the medical profession and among the laity, if the numerous articles of scientific and popular interest in the medical and lay journals can be adduced as evidence. But in spite of this interest and increase of knowledge, the fact remains that ordinary milk, while of almost universal use, is the most uncleanly article of food on our tables.
STERILIZATION AND PASTEURIZATION.
That the average milk is unclean and many times