The Production of Clean Milk 1927 



given a value of 40 per cent and the methods 60 per cent. The reason 

 for this difference is that a man may have a poor dairy barn, that 

 is, a poor equipment as to 

 buildings and the like, but 



• i- 1 • , 11 • Not brushed, 1200 bacteria 



if he IS neat and clean m 

 his methods, he can pro- 

 duce a good grade of milk B^^^^ed. 2280 bacteria 



and receive credit for his 

 clean methods on the score 



card. In figures 127 and increase, loSo bacteria 



128 are shown the exterior 



and the interior of an ine.X- Fig. 129. — A diagram showing the increase in the 

 1 T> r 1 bacteria content of milk caused bv brushing the 



pensive bam. B>^ careful ^^.^^ immediately before milking ' 



attention to methods, milk 



was produced in this bam that had an average for one year of 5133 

 bacteria per cubic centimeter in morning's milk' and 5000 bacteria per cubic 

 centimeter in night's milk. 



Because a man may have an excellent or a very expensive dairy farm, 

 it does not follow that a good grade of milk is produced. If the methods 

 are unclean, the milk will be of an inferior quality, and the score will be 

 reduced under methods. 



THE cow 



First of aU in the production of clean milk, it is necessary to have healthy 

 cows. If the cows are diseased, their milk may contain disease-producing 

 bacteria or be othen\4se unfit for use. Special attention should be given 

 to the condition of the udder, and any milk that appears slimy, ropy, 

 watery, colored, or otherwise abnormal should be discarded. A skilled 

 veterinarian may do much to determine the general health of a cow by 

 giving her a thorough physical examination. Clean and wholesome 

 food, as well as plenty of clean fresh water, are essential. If the watering 

 trough and surroundings arc kept clean, there is less chance of the water 

 supply's being contaminated. 



The surface of the cow's body is one of the most important sources 

 of milk contamination. It is therefore essential that extra care be given 

 to keep the cow clean. Cows kept on pasture usually keep cleaner than 

 those kept in the bam, but in either case thorough grooming is necessary 

 to remove loose hairs, dust, microorganisms, and the like, so that they 

 will not fall into the milk pail. The process of grooming, feeding, or 

 bedding the cows tends to fill the air with dust and bacteria; therefore 

 these operations should be done long enough before milking to give the 

 dust plenty of time to settle. The increase in the bacteria count in milk 

 drawn shortly after grooming and feeding is shown in figures 129 and 



