8-1 Report of the Department op Bacteriology of the 



a cloth strainer into a third pail in which it is placed in cold water 

 until needed. 



All these utensils were cleaned with hot water and sal-soda and 

 treated for 10 to 15 minutes in a steam box. The cooler was not 

 protected in any special manner during use, though the milk room 

 was kept moderately clean. 



Samples of the strippings were collected directly from the udder 

 into sterile tubes and samples were caught in like manner as the 

 milk ran off the cooler. The samples from the pails were obtained 

 with sterile spoons after thorough stirring. Samples were taken 

 representing the strippings, the whole milk in the pail, the milk 

 leaving the cooler, the milk arriving at the dairy and after it had 

 been strained into the final can. 



The technique of handling the samples was that already described 

 and the germ counts as obtained on the 17 different days are given 

 in Table XVIII. 



Table XVIII. — Effect of Handling on Germ Content of Milk. 



