Excerpt from The Bacteria of Pasteurized and Unpasteurized Milk Under Laboratory ConditionsNotwithstanding all the precautions observed, the milk, as it is delivered to the consumer in the city, is usually in a state far from satisfactory. On the average farm the conditions are such that the milk becomes heavily contaminated with various kinds of bacteria. If the, milk is not cooled at once, multiplication of these soon begins and continues with more or less rapidity, which depends largely on the temperature. Even in milk held at comparatively low temperatures the increase may be great.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.