570 ANNUAL REPORT OF THE Off. Doc. 



13. Keeping Bacteria from Gettiug into Milk. 



We have previously seen that the common sources which are re- 

 sponsible for furnishing the bacteria that are found in milk are (1) 

 the air of the stable, (2) the body of the cow, (3) the person of 

 the milker, and (i) the dairy utensils with which the milk comes 

 into contact. We have also seen that the one common source of 

 bacteria in all these cases is dirt. Hence, the one thing needful to 

 prevent bacteria gettiug into milk is extreme cleanliness at every 

 point of contact with the milk. The following suggestions are given 

 to indicate what is meant by cleanliness in connection with milking 

 and caring for milk. 



(1.) The Stable. — Every condition about the stable should be regu- 

 lated with reference to absence of dirt, an abundant supply of pure 

 air, and a direct exposure to sunlight. The floors should be tight 

 and of a material not readily absorbing liquids. An abundance of 

 clean bedding should be used, and the manure should be removed 

 more frequently than once a day, and, in any case, not immediately 

 before milking. The walls and ceiling should be swept often enough 

 to prevent the accumulation of dust. Once a year, at least, it is 

 wise to clean the whole stable with extreme care and then go over 

 the whole with a generous coat of whitewash. At such a time, the 

 stable should be thoroughly disinfected, if there have been any con- 

 tagious diseases in the stable. The surroundings outside of the 

 stable should be kept in a clean condition, so as not to interfere 

 with the supply of pure air. 



(2.) The Body of the Cow. — Too much pains cannot be taken to 

 keep the cows clean. In addition to regular currying and brushing 

 all over, the udder and adjacent portions of the body should be 

 carefully brushed before milking and also wiped with a damp, clean 

 cloth. The udder should also be wiped after milking. 



(3.) The Milker should wash hi© hands carefully before milking 

 and have them perfectly dry while milking. It is also desirable to 

 have a special coat or jacket for milking, made of some material that 

 will not catch or hold dust easily. 



(4.) The Dairy Utensils. — All utensils that come in contact with 

 the milk, such as milk-pails, milk-cans, aerators, etc., should be 

 made of metal, preferably of pressed tin, with smooth, well-flushed 

 joints and perfect seams. They should be kept entirely free from 

 rust. Such vessels should never be allowed to dry when dirty, as 

 dried particles of milk are particularly difficult to remove. In clean- 

 ing dairy utensils, rinse them first with lukewarm water and then 

 wash them thoroughly in hot water, using soap or washing soda. 

 Then rinse them with hot water and complete the cleansing, if 

 possible, by exposing to a jet of live steam for three to five minutes. 



