WHY CLEANLINESS IS NECESSARY 135 



creamery operators. But the average creamery 

 man understands these things and takes the 

 necessary precautions by means of live steam for 

 sterilising all utensils used in connection with milk, 

 cream, butter, or cheese. 



While it is possible to get milk contaminated in 

 the creamery, it is, in nearly every case, where 

 different forms of bacterial organisms have de- 

 veloped in the dairy products, due to the milk 

 becoming infected at the farm end. It is there- 

 fore the better policy to keep as much germ-life 

 as possible out of the milk at the farm ; for no 

 one can deny that even if the presence of bacteria 

 in milk does not affect a person directly, the milk, 

 cream, butter, or cheese would be far more whole- 

 some if free from these invisible forms of life which 

 produce such bad results. This may be achieved 

 by paying attention to points already mentioned, 

 such as washing the cow's udder before milking, 

 drawing the first few drops of milk on to the floor, 

 and generally paying attention to cleanliness in the 

 milker's person and utensils. 



