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A comparison of the bacterial content of the samples taken at the 

 first milking after the parts of the machine were boiled with that of the 

 samples taken when a week had elapsed after the parts were boiled, shows 

 the futility of attempting to produce pure milk by relying upon a thorough 

 cleaning of the milker only once a week. 



An expert representing the manufacturers prepared the milker for 

 the next samples, spending considerable time and care in getting every 

 part of the machine thoroughly washed, boiled, and steamed. Only one 

 cow was milked for each sample, and only the total number of bacteria 

 present was determined. The sample from cow No. 90 showed 1,407 

 bacteria per c.cm., and from cow No. 78, 1,776 bacteria per 

 c.cm. These results show that it is possible to secure milk having 

 a very low bacterial content with the machine milker, but the time and 

 care required to prepare the milker for producing such milk would make 

 it impracticable for any but the large dairy farmer. 



Wholesome milk can be secured and bacteria largely excluded by 

 observing a few precautions to prevent bacterial contaminations. The 

 source of these contaminations may be stated briefly as follows : — 



The Stable. Manure teems with different kinds of micro-organisms, 

 and if allowed to accumulate in the stable a part of it becomes dried, the 

 bacteria contained are thrown into the air by movements of the animals 

 and caretakers, and many of them settle into the pails during the milking. 

 Straw and other litter used for bedding contribute a large number of 

 bacteria to the air when stirred, as also does feed of any kind which 

 makes dust in the stable. Bedding and feeding, therefore, should be 

 done at least an hour before milking, or after milking. In short, the 

 stable should be as free from dust as possible during milking, either by 

 hand or machine. 



The Animal. As hairs and particles of dirt from the animals carry 

 many bacteria, the cows should be kept groomed, and the flanks and 

 udder should be wiped with a damp cloth just before milking. This will 

 keep much filth out of the pails. A few drops of milk remain in the teats 

 after milking, and bacteria present or gaining access from around the 

 opening of the teat may multiply here to many hundreds from one milking 

 to another. If in milking the first few strippings are rejected, these bac- 

 teria will be eliminated. 



The Milker. The milker should wear clean clothes, have clean hands, 

 and should be a healthy individual. Many cases of typhoid fever and 

 diptheria have resulted from drinking milk handled by cpnvalescents from 

 these two diseases. 



Utensils. All utensils should be first rinsed thoroughly in cool water, 

 washed in hot water containing a little sal-soda, thoroughy scalded or 

 boiled, and kept inverted until ready for use to prevent bacteria falling 

 into them from the air. 



