Abstract
The tendency of the present day sanitarians to base the quality of milk on the basis of a numerical bacterial conteni~ has revolutionized the business of marketing milk, and has caused development and study of this problem to a degree unthought of twenty years ago. Regardless of the virtues of such a method of rating, it is evident that unless some better system is devised, the numerical basis is to govern for some years to come. For the scope of dairy activities which this system governs, the reader is respectfully referred to the following table compiled from Report of the Committee on Statistics on Milk and Cream Requirements of the Official Dairy Instructors Association, Journal of Dairy Science, vol. i, no. I, May, 1917:
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