DAIRY AND SEED IMPROVEMENT MEETINGS. 28/ 



THE PROBLEM OF CLEAN MILK. 



Herbert L. Seekins. 

 (Prize Essay.) 



The problem of producing clean milk is one which every 

 dairyman musit solve in order to be successful. Milk in some 

 form is used by practically everyone, and in a pure condition 

 forms a most nutritious .and wholesome article of food. But, 

 on the other hand, if it is allowed to become contaminated it 

 may be a menace to the health of the consumer. 



Wholesome milk can be Obta'ined only from healthy cows. 

 Tf (the cow is diseased the milk is liable to be infected with the 

 germs of the disease. Of the diseases affecting dairy cows 

 tuberculosis is probably the most common and all cows should 

 be tested for this at least once a year. If any animals are 

 found to be affected they should be removed from the herd 

 at once and their milk should not be used. 



The milk from animals in a run down condition may be unfit 

 for use. When animals are not in good ^physical condition the 

 functions of the body are not always normal and the poisons 

 secreted by the body may not be properly taken care of and 

 may find their way into the milk. The milk from a cow thirty 

 days before and five days after calving should not be used for 

 food. 



Milk contains a large number of germs, called bacteria. Some 

 of these are already in the milk when it is drawn from the 

 cow but the larger part enter during or after milking. They 

 produce a variety of effects. Some of the effects caused by 

 bacteria besides disease are the souring of the milk, slimy milk, 

 bitter milk, etc. In order to keep the bacteria out of the milk 

 we must maintain clean conditions. 



The sitable should be so constructed as to have as smooth a 

 surface as possible, that it may easily be kept clean. The ceil- 

 ing should be tight to prevent the dust from sifting down on 

 the cows. The stalls sihould be made according to the size of 

 the animal and iron piping makes a good partition between 



