------------+-----------+--------------+----------------+---------+-----------+----------- |Average No.| Temperature | No. of | Soluble | Soluble | |of Microbes| and Duration | Microbes | Albumen | Albumen | Taste No. of |per cc. in | of | per cc. in | in | in | of Experiments.|Milk before|Pasteurisation| Pasteurised | Fresh |Pasteurised|Pasteurised |Treatment. | in | Milk after | Milk, | Milk, | Milk. | | Minutes. | 24 Hours. |per cent.| per cent. | ------------+-----------+--------------+----------------+---------+-----------+----------- 5 | 136,262 | 10' 60° C. | 1722 average | 0.423 | 0.418 |Unaffected 4 | 53,656 | 30' 60° C. | 1 sterile | 0.435 | 0.427 | " | | | 3 averaged 955 | | | 12 | 78,562 | 10' 65° C. | 6 sterile | 0.395 | 0.362 | Not | | | 6 averaged 686 | | |appreciably | | | | | | affected 12 | 132,833 | 30' 65° C. | 9 sterile | 0.395 | 0.333 | " | | | 3 averaged 233 | | | 13 | 49,867 | 10' 70° C. | sterile | 0.422 | 0.269 | Slightly | | | | | | boiled 9 | 38,320 | 30' 70° C. | " | 0.421 | 0.253 | " 2 | 77,062 | 10' 75° C. | " | 0.38 | 0.07 | Boiled 3 | 48,250 | 30' 75° C. | " | 0.38 | 0.05 | " 1 | 1,107,000 | 10' 80° C. | " | 0.375 | 0.00 | " 1 | 1,107,000 | 30' 80° C. | " | 0.375 | 0.00 | " ------------+-----------+--------------+----------------+---------+-----------+----------- Respecting the numerical diminution of microbes brought about by pasteurisation and sterilisation, respectively, we may take the following two sets of experiments. Dr. N. L. Russell[63] tabulates the immediate results of pasteurisation as follows: ----------------------------------------------+--------------------------- UNPASTEURISED. | PASTEURISED. -----------+---------+------------+-----------+--------+---------+-------- | Minimum.| Maximum. | Average. |Minimum.| Maximum.|Average. Full cream | | | | | | milk. | 25,300 | 18,827,000 | 3,674,000 | 0 | 37,500 | 6,140 Cream, 25%.| 425,000 | 32,800,000 | 8,700,000 | 0 | 57,000 | 24,250 -----------+---------+------------+-----------+--------+---------+--------