WHY CLEANLINESS IS NECESSARY 133 



trouble is present the water-supply may be suspected. 

 We should therefore use water as clean as possible 

 for washing the cow's udder and also the milk 

 buckets. If the water is not too clean a little 

 Condy's fluid put in it before using will sometimes 

 be enough to check this trouble. 



Bitter milk may be due to improper feeding, 

 such as giving the cow lupins or decaying cabbage 

 leaves. But there is also a bitter milk which is 

 produced from a species of bacilli coli found in the 

 teats, and which have got there from the dung and 

 mud in the kraal. Always drain the first few drops 

 of milk on to the floor, and do not on any account 

 take the first few drops of milk into the bucket. 



Blue milk, red milk, and yellow milk are caused 

 by bacteria which are so slow in their work that the 

 milk is generally used up before anything occurs ; 

 but when butter and cheese are made from this 

 milk, which appears to be all right, the results come 

 out later and produce bad butter and cheese. These 

 are avoided by cleanliness. When milk is red soon 

 after drawing from the cow it is in all probability 

 due to blood. Therefore the cow yielding such 

 milk should be inspected, for it may be some udder 

 trouble. 



In the case of soapy milk, although it appears 

 to look right the milk has a distinct soapy taste. 

 This is from a bacilli which is found in dirty litter 

 used for bedding which has become fouled with 



