496 



BOARD OF AGRICULTURK. 



milk wheu the hair is disturbed by milking. The cows' flanks should be 

 moistened with a damp but clean rag just before milking. The milk can 

 should not stand in the barn to absorb barn flavors. The milk should be 

 run over an aerator and cooled in^.mediately after milking. Fig. XII 









PROGENY OF A 

 SINGLE GERM 

 IN twelve: hours 





Fig. XII. 



shows the number of germs that may develop from one germ in twelve 

 hours, under different conditions of cooling. This illustration was first 

 presented by Dr. H. L. Russell, of the AVisconsin Experiment Station. If 

 the pails and cans are not clean the milk maj^ be again seeded 



Fig. XIII 



Fig. XIII. The wrong and the right kind of a milk pail. A, the ordinary type of pail, 

 showing sharp angles between sides and bottom; B, the same properly flushed with 

 solder so as to facilitate thorough cleaning. The lower figure represents a joint as ordi- 

 narily made in tinware. The depression "A" aflFords a place of refuge for bacteria from 

 which they are not readily dislodged. This open joint should be filled completely with 

 solder. 



shows where the germs may get into the crevices in pails and cans. Milk 

 sours through the growth of lactic acid producing bacteria. Milk should 

 not be received at the factory Avhen it has more than .2 per cent, lactic acid 

 in it. But milk does not taste sour until it has .3 per cent, acid present. 



