34 AGRICULTURE OF MAINE. 



should be satisfied, even without accepting fines for the viola- 

 tions. 



When in different parts of the state collecting milk samples 

 I have visited as many dairy farms as possible and inspected 

 their barns, equipment and methods. The United States score 

 card was applied in almost every case with the object of edu- 

 cational advantage to the dairyman, rather than in the spirit of 

 finding fault. I find that the dairymen are very eager to co- 

 operate with this type of inspection. It is, however, impossible 

 to do a great deal of this sort of inspection under the present 

 appropriation. 



However, the inspection at the source of production, if 

 properly done, is the proper method of bringing about improve- 

 ment in the sanitary quality of dairy products. 



This statement has been proven by the fact that the sanitary 

 quality of milk, from the dairy farms that have been visited 

 and inspected, and whose owners or managers have eagerly 

 received suggestions to improve their methods of production, 

 has improved to a marked degree. 



Therefore, as your report goes out to farmers largely, I 

 wish to have re-published the article, "Clean Milk Production," 

 which appeared in the "Official Inspection 71," published in 

 July, 1915, by the Maine Agricultural Experiment Station. The 

 suggestions herein contained are both practical and economical. 



CLEAN MILK PRODUCTION. 



If milk could be drawn direct from the cow into sterile 

 bottles without its passing through air it would be practically 

 free from bacteria. This, however, is impossible and imprac- 

 ticable. It is very evident, therefore- that milk becomes con- 

 taminated after it is drawn. Although bacteria are too minute 

 to be seen with the naked eye, we really mean bacterial infec- 

 tion when we speak of filthy milk. Whenever any amount of 

 sediment is seen at the bottom of a milk bottle it is enough to 

 say that there are many bacteria in such milk, for dirt and 

 bacteria go hand in hand. Every speck of dirt, every particle 

 of (hist, every piece of hair and every insect that falls into 

 the milk carries with it several thousand bacteria. 



The bacteria content of milk depends upon various factors 

 of which the following are most important: 



