Early studies on the bacterial content of milk were made mainly to satisfy the interst of people who wished to determine the various materials that contained bacteris. Soon the value of bacterial counts, as an indication of the general conditions of production, of handling, and of the keeping qualities of milk, became evident and bacterial counts were used to obtain information concerning these problems. Numbers of bacteria in milk have been used also in the studies of the desirable and undesirable changes in milk. In the last few years our citizenry has been made more importance of bacteria in milk. As the number of milk dealers have increased and our population in the cities has become more conjested, more stringent regulation of our milk supplies has been practiced. Of major importance in this regulatory program is the bacterial count of milk. Large dairy manufacturing plants, which have also recognized the importance of high bacterial counts in influencing the quality of their products, have encouraged production of low count milk even to the extent of giving bonuses to such producers and rejecting milk that did not come within their standards.