It has been urged that bacterial standards are not of value since the healthfulness of milk depends on the kind of bacteria present rather than on the number. It is well recognized that milk containing millions of acid-forming organisms, butter milk, is a healthful food, while that containing many less bacteria may contain some disease-producing organisms. It has been urged that a qualitative standard should supplant the quantitative. The consumer desires milk that has been produced under clean conditions, and which has good keeping qualities. The harmless forms of bacteria exert the greatest influence on the keeping quality. Experience has shown that the quantitative examination of the milk supply as it comes from the farm is the most feasible method of determining, in the laboratory, whether the farmer has obeyed the rules with reference to cleanliness and cooling of the milk. The bacteriological examination also gives an indication as to whether the large number of bacteria is due to gross contamination of the milk with mud and manure, or actual growth of bacteria as in old milk. In the latter case the ordinary acid-forming bacteria will usually predominate in the milk, while in the former, the number of kinds of bacteria and the proportion between the kinds will be changed. It is of course evident that the quantitative standards should be applied with judgment. It is also claimed that the delay in securing the results in the quantitative examination of milk is an objection to the bacterial standard, since the milk is consumed before the laboratory findings can be obtained. It is true that it does not protect the community as far as the particular sample is concerned, but it is also true that the examination is not made for the purpose of determining the condition of the particular sample, so much as it is to determine the methods that are employed on any particular farm, and these do not vary widely from day to day. Thus, if a number of samples give high results, it is evident that conditions surrounding production need investigation. If the milk is well cooled on the farm, and kept cold while being shipped, the growth of bacteria will be slow, and the condition of the milk as far as keeping quality is concerned, much better than if less care is used. Some cities have temperature standards; New York requires that the milk shall be cooled to 50° F. on the farm, and shall not be above 50° F. on arrival in the city. Others require that it shall not be above 50° F. on delivery to the consumer.