36 AGRICULTURE OF MAINE. 



very good hiding place for dirt and hence bacteria. It is well 

 to flush all joints and seams with solder before using a new 

 pail or can. Some form of narrow top pail should be used. 

 They decrease the amount of surface open to "Hust particles in 

 the air and hair of the cow. The form of narrow top pail 

 that has a strainer attached is not considered sanitary, because 

 all hair and dirt that falls on the strainer is thoroughly washed 

 by the milk that follows. Even if the hair and dirt are not 

 washed through the strainer into the milk, the bacteria from 

 them are. Strainers should be thoroughly cleaned and scalded 

 after being used and as soon as they become soiled and filled 

 with hair, should be thrown away. Pails and cans should be 

 cleaned after being used and should be scalded with boiling 

 water or live steam before being used again. 



DIRTY SURROUNDINGS. 



Even when milk has been drawn in accordance with the pre- 

 vious precautions, it is very easily contaminated if kept at any 

 length of time where it is not clean. Hence, as soon as one 

 cow is thoroughly milked the milk should be removed from the 

 stable at once to a clean milk room where it should be imme- 

 diately strained. 



KEEPING MILK AT HIGH TEMPERATURE. 



The keeping quality of milk depends to a large extent upon 

 the growth of bacteria after it is drawn. Warm milk forms 

 an excellent medium for the growth and development of bac- 

 teria. Therefore, it is important that milk should be thoroughly 

 cooled while the bacteria content is low. Cooling should be ac- 

 complished immediately after straining, by running it over a 

 cooler filled with cold spring water or ice. If a cooler is not 

 at hand the cooling can be done by setting cans of milk in ice 

 water. If this method is employed the milk should be stirred 

 from time to time to insure that it is cool. If a cooler is used 

 it should be placed in as pure an atmosphere as possible lo 

 prevent contamination. The temperature of new milk should 

 be reduced to at least 60° F. in order to retard the growth of 

 bacteria commonly found in milk. It is not only essential to 



