Interest in certain phases of the bacteriology of powdered milk, and more specifically powdered infant foods of various types, was stimulated largely by the recent work of Hucker and Hucker,1 who, recognizing the need, made a very extensive study of the numbers and a generalized study of the types of organisms occurring in various brands of infant foods. Their study was undertaken primarily with the aim to establish certain standards for the manufacture and control of such products.The present investigation was undertaken under the guidance of Dr. E. M. Pickens, head of the department of bacteriology and pathology at the University of Maryland. An effort was made to ascertain the numbers of organisms in the powdered products and to classify them as spore-formers, gelatin liquefiers, chromogens, coli-like and hemolyzers. Special attention was given to detecting the presence of hemolytic streptococci. REVIEW OF THE LITERATUREMost of the work reported has dealt with the numbers of organisms found in powdered milk. Great variations in counts have been found, numbers ranging from less than 100 to 5,000,000 per gram of powder.In general, it was found that powder prepared by a roller process gave lower counts than that prepared by the spray process, and that the num¬ bers of organisms in the former could be attributed almost entirely to recontamination after drying, while those found in the powder prepared by a spray process were apt to have survived the drying temperatures. In regard to the effect of storage,
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