226 



ANNUAL REPORT OF THE 



Off. Doc. 



The milker is undoubtedly a source of contamination, especially so 

 if wet milkinj];' is permitted. However, the clothing of the milker, if 

 not clean, is also a sonrce of contaminaticm. Strict cleanliness of the 

 hands of the milker and of his clothing will help to eliminate an im- 

 portant sonrce of contamination. The milker may also contribute 

 disease producting bacteria if he is suilering from some of the com- 

 municable diseases, or if he has been in attendance on persons suffer- 

 ing from such diseases. The diseases Avhich may be communicated 

 by the milker are: tuberculosis, diphtheria, scarlet fever, and typhoid 

 fever. No one suffering from, or associating with, persons suffering 

 from any of these diseases should be permitted to take part in the pro- 

 duction of milk. 



Dirty utensils ai-e also a fruitful source of contamination, and it 

 is quite a task to keep the milking utensils in proper condition of 

 cleanliness to ])revent this kind of contamination. Utensils that have 

 been cleaned with soap and hot water, or some other reliable cleansing 

 material, and then scalded, are relatively free from bacteria which are 

 injurious to the milk . They can be made absolutely free from bacteria 

 b}' subjecting them to a sterilizing process. 



The following tables give some indication of the extent to which 

 bacteria are contributed to normal milk during ordinary procedures, 

 especially where the milk is strained and cooled through apparatus 

 that is not sterilized: 



TABLE II 



Bacteriological ExaininatiC'n of Milk Derived From Separate Cows in 



Ordinary Dairies; Samples Collected at Various Stages of 



the Process of Minting and Cooling. 



No. 



o 



n 



1, 



2, 

 3, 

 4, 

 5. 



lOO 



25 











40O 



350 



1,250 



75 



325 



850 



23,650 

 21,225 



60,900 



120,400 

 508,200 



16,200 

 34,550 



4.050 



173,600 



84,000 



TABLE III 



Influence of Unclean Apparatus Upon the Bacteria Content of Milk. 



1. 



2, 

 3. 



21,225 



4,200 



14,925 



12,800 



1,685 



12,325 



1,375 



508,200 



15,950 



1,700 



21,700 

 2,900 

 8,800 



2,600 



