Studied were a total of 270 samples of raw and pasteurized milk taken during the various technologic states of pasteurized mild produced for consumption at the State Economic Enterprise "Serdica", establishing the enterococcus and coli titers. It was found that the enterococcus titer of the raw milk varies from 10(-3) up to 10(-6), and the titer of the pasteurized milk at the enterprise and upon delivery through its commercial channels is from 1 up to 10(-3). The enterococcus titer of milk that was pasteurized and was kept for 24 hours at 4-5 degrees C was found to range from 1 to 10(-3), and of milk kept at 18-22 degrees C --from (0(-1) to 10(-6). Full coincidence of the enterococcus titer with the values of the coli titer was found only for pasteurized milk kept under refrigerator conditions. Along with the coli titer the enterococcus one may be used as a subsidiary means in a more strict bacteriologic control, however, it may not be referred to as the only criterion replacing the coli values in the hygiene evaluation of milk. All species of enterococci in varying counts are established in both raw and pasteurized milk. Prevailing are the strains of the Str. faecium group -- 43.2 per cent, and those of the Str. faecalis group -- 24.6 per cent.
对保加利亚国营经济企业“Serdica”生产的供消费用的巴氏杀菌奶在不同工艺状态下采集的270份生奶和巴氏杀菌奶样本进行了研究，以确定肠球菌和大肠杆菌滴度。结果发现，生奶的肠球菌滴度在10^(-3)至10^(-6)之间变化，而该企业生产的巴氏杀菌奶以及通过其商业渠道交付时的滴度为1至10^(-3)。经巴氏杀菌并在4 - 5摄氏度下保存24小时的牛奶，其肠球菌滴度在1至10^(-3)之间，而在18 - 22摄氏度下保存的牛奶，其肠球菌滴度在10^(-1)至10^(-6)之间。仅在冷藏条件下保存的巴氏杀菌奶中发现肠球菌滴度与大肠杆菌滴度值完全一致。除大肠杆菌滴度外，肠球菌滴度可作为更严格细菌学控制的辅助手段，然而，在牛奶卫生评价中，它不能被视为取代大肠杆菌值的唯一标准。在生奶和巴氏杀菌奶中均发现了不同数量的所有肠球菌种类。其中，屎肠球菌组的菌株占主导地位，为43.2%，粪肠球菌组的菌株占24.6%。
