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.
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Most of the work