130 GUIDE TO DAIRYING IN SOUTH AFRICA 



type of fermentative activity they are capable of 

 producing in milk is undesirable in cheese-making." 



When milking, the cows should always have 

 their flanks brushed and udders washed and wiped. 

 This prevents a great deal of dirt entering the milk. 

 Also the first few drops of milk should always be 

 drawn on to the floor, for this contains bacteria 

 from the dung the cows have been lying on or 

 standing in. These germs gain entrance into the 

 bottom of the milk canal, and will then be drawn 

 into the bucket. 



It has already been said that milk in the cow's 

 udder is free from bacteria, but the bottom end of 

 the milk passage is generally full of them. When 

 the cow is kept under dirty conditions over 1,000,000 

 per cubic centimetre have been counted through a 

 microscope. Always, then, draw the first few drops 

 of milk on to the floor, and do not run it into the 

 bucket. 



In his book "Agricultural Bacteriology," Pro- 

 fessor J. Percival, M.A., says 



" The milk from cows with brushed and washed 

 udders was found by Russell and Orr to contain 

 330 to 472 bacilli per c.c., while the bacterial content 

 of milk drawn from a mixed group of cows which 

 had not been brushed and washed was as high as 

 11,000 to 15,000 per c.c." 



Russell, writing on bacteriology in the " Creamery 

 Patrons' Handbook/' says 



