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The Significance of Colon Bacteria in Milk, with Special Reference to Standards¹

Cornell University, Ithaca, New York

ABSTRACT

Introduction

The subject of colon bacteria in milk has for years received so much attention that the topic is indeed somewhat threadbare. Nevertheless, there continues to be sufficient diversity of opinion, to make this shopworn problem of present vital concern to the dairy industry. The "colon test" has been used for a variety of purposes in dairy work, and therefore the purpose of this discussion should be made clear at the outset. We are here interested in the application of the test as a sanitary index to raw milk as it is received from the producer or as it is delivered to the consumer by the raw milk distributor. Other uses of the colon test, such as controlling the efficiency of pasteurization, checking the recontamination of milk in the plant after pasteurization, and as an index of the fitness of milk for the manufacture of certain milk products, represent quite different subjects which will not be dealt with in this paper.

¹ Paper presented at the twenty-fifth annual convention of the International Association of Milk Dealers, Detroit, Michigan, October 18, 1932.