RT Journal
A1 HESS AF
T1 MIddle milk mixtures
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1909
FD August 14
VO LIII
IS 7
SP 523
OP 525
DO 10.1001/jama.1909.92550070016002d
UL http://dx.doi.org/10.1001/jama.1909.92550070016002d
AB It is some years since it was shown that when milk is allowed to stand the bacteria are carried upward with the fat globules so that the cream layer contains a far greater number of micro-organisms than the underlying skim milk.This teaching has been corroborated many times, although it has been frequently forgotten in practice and in experiment. In a study published about one year ago,1 from the Research Laboratory of the New York Board of Health, I went somewhat deeper into this question, in which by chance I had become interested. As some of those present are acquainted with this investigation, I shall not review the experiments which I undertook in this work. Briefly stated, they resulted in establishing a fact which had not, I believe, been previously noted, namely, that the bacteria which the cream is known to harbor, are