EXPERIMENT STATION WORK RELATING TO PURE MILK. 301 



(14) Milk should not stand in the stable. 



(15) If milk is aerated, it should be done before coolins and in pure air. 

 (10) The sooiior tbo milk is foolcMl after milking the better. 



(17) Keep the milk as cold as iK)ssilil(> when once cooled. 



Part 2 of the same bulletin deals with practical conditions for the 

 production of milk as regards dairj- utensils, wash room, stable, barn- 

 yard, cow, milker, and the care of the milk after it has been drawn. 



In Bulletin '2-2S of the Michigan Station entitled "A Discussion of 

 the Milk Problem from the Standpoint of Production," C. E. Mar- 

 shall argues for the production and sale of milk of different grades 

 on a business basis. According to this plan such specifications as 

 seem fair for the production of milk at 5 cents per quart, G cents per 

 quart, and so on should be agreed upon by contract between producer 

 and consumer, and it then becomes the duty of the inspector merely 

 to see that the specifications of the contract are fulfilled. The specifi- 

 cations which in the opinion of the author should be embodied in any 

 contract for the production of milk of the best grade are enumerated. 



New York Cornell Station Bulletin 203, The Care and Handling of 

 Milk, bj^ O. F. Hunziker, deals in a popular manner with the sources 

 of bacteria in milk, contamination during milking, straining; aera- 

 ting and cooling milk, pasteurization and sterilization, and storage 

 and transportation. The bulletin is summarized as follows : 



The greater the attention paid to scrupulous cleanliness in handling? milk at 

 all stages, the shorter the time that elapses betw-een the drawing, straining, and 

 cooling of milk, and the lower the temperature to which it is cooled, the greater 

 its freedom from micro-organisms, the longer it will retain its normal condition. 

 the more profitable its production will be, and the more wholesome will it be 

 for old and young. 



Wisconsin Station Bulletin 62, Tainted or Defective Milks; Their 

 Cause and Methods of PrcA'ention, by H. L. Russell, treats in a popu- 

 lar martner of taints produced by living organisms and those due to 

 the absorption of odors or to the derangement of the normal functions 

 of the animal. There is also given considerable information on the 

 source and development of bacteria in milk, including the various 

 specific fermentations causing defects in milk, and, in conclusion, a 

 valuable list of suggestions to milk j)r()ducers in regard to the care of 

 milk, covering the care of animals, milking, storage and transporta- 

 tion, and care of utensils. 



In caring for milk it sh(»uld bo remembered that two things are necessary: 

 (1) To prevent the absorption of any foul odors ; (2) to prevent the development 

 of living organisms in the milk that are able to form l'<>ul substances that taint 

 the same. 



The first can be accomplished by keeping taint-producing feeds from the cow 

 and by keeping tiic milk in a place that is fi-cc from ail inidcsiraitle odors, '{"lie 

 second result can i)e attained l>y thorough cleanliness combined wKli .i low 

 temperature. 



