New York Agricultural Experiment Station. 87 



quite uniformly turns out a product with a content approximating 

 1,000,000 germs per cc. 



Under such circumstances it is pertinent to inquire as to the 

 points of difference between these two dairies. At the Experiment 

 Station, the stable is kept cleaner, the cows are much cleaner, the 

 milkers are cleaner and the utensils are thoroughly steamed. Appar- 

 ently the wide difference in the germ content of the product from 

 these two dairies lies in the influence of one or more of these factors. 



The important fact which is being gradually recognized through 

 these and similar observations is that the production of a reasonably 

 clean and low germ content milk will be a far simpler and less expen- 

 sive undertaking when the factors which really govern its production 

 are actually understood. 



