CARE OF MILK AND CREAM 137 



in dealing with milk and cream which are really of 

 such importance in getting a good quality in our 

 products. It is all an old old story, but one which 

 is not lost in the re-telling. 



We have tried to show under the head 

 " Bacteria and why Cleanliness is necessary " some 

 of those which injure and spoil the milk and cream 

 delivered to the creamery and are the result of 

 carelessness. Dirt and bacteria usually go hand 

 in hand ; but, while it is quite possible to avoid 

 filth, the sources of bacterial contamination are not 

 always to be avoided. 



The many investigations of Stevens and others 

 upon milk and cream for delivery to the dairy have 

 shown that the first infection or taint or bad 

 handling at the farm has a greater influence upon 

 the butter and cheese to be made than the handling 

 of the same in a creamery. 



The fiist sources, therefore, from which bacteria, 

 dirt, and their evil influences come should be 

 checked as much as possible on the farm. It is 

 generally impossible to keep all classes of bacteria 

 out of cream and milk, but the worst kinds are 

 excluded by cleanliness. The farmer can, however, 

 control to a very great extent the quality by paying 

 attention to some or all of the following suggestions. 



In "Dairy Bacteriology" written by Freuden- 

 reich and translated by J. R. Armsworth Davis 

 B.A., we have the following : " Light, especially 



