WHY CLEANLINESS IS NECESSARY 131 



"If the milk is received in thoroughly cleaned 

 pails, if loose hairs, dust, and dirt are prevented 

 from falling into the pail during milking, if the barn 

 air is pure and free from dust, and if the fore-milk 

 from each teat is rejected, the bacterial content of 

 the milk will be greatly reduced. In a series of 

 experiments of this sort carried out by the author 

 the following results were obtained. Milk received 

 under ordinary conditions contained 15.500 bacteria 

 per c.c. Milk received after taking above pre- 

 cautions contained 380 per c.c. Milk taken from 

 the cow with this degree of care remained sweet 

 over twenty-four hours longer than did that which 

 was drawn in the usual manner." 



We have now read how these germs gain 

 entrance to the milk and what they are ; so that we 

 may now deal with what they do. Besides carrying 

 diseases, they also produce diseases of the milk 

 itself, which are harmful to dairy products, not so 

 much by the mere presence of the different kinds 

 of bacteria, but by what they produce. 



The average man is inclined to laugh at these 

 micro-organisms because they do not affect him 

 directly. He has always used milk freely, and his 

 fathers before him, without evil results. This was 

 because the milk was used quickly, before any germs 

 had time to develop properly. But in these days 

 of keen competition and larger towns and cities^ 

 milk and milk products have to be kept longer than 

 ever before, and the difficulty is to keep those 



