Milk Analysis, Wilson Daily Times, Sept. 13, 1919

From The Daily Times, Wilson, N.C., Sept. 13, 1919. Milk was not pasteurized in 1919. By comparison, “raw” milk (unpasteurized) is allowed to be sold in New York State if it has up to 30,000 bacteria per m/l. (A milliliter is the same as a cubic centimeter.)

Milk Analysis for September

C.R. Edgerton: Bacterial county per c.c. 20,000; butter fat 4 per cent; sediment, none; taste, good; odor, good.

Joe Gold: Bacterial count per c.c. 18,000; butter fat 3 ½ per cent; sediment, none; taste, good; odor, good.

Atlantic Christian College: Bacterial county per c.c. 60,000; butter fat 4 per cent; sediment, none; taste, good; odor, good.

A.A. Privette: Bacterial count per c.c. 35,000; butter fat 3 ½ per cent; sediment, none; taste, good; odor, good.

When milk has a bacteria count of less than 100,000 per c.c. it is considered safe. When the butter fat is less than 3 ½ per cent it is poor milk and does not comply with the regulations. In other words, a high bacteria count and a low butter fat per centage indicates bad milk.