THE DAIRY 



121 



only be seen with the aid of the strongest microscopes. 

 Under favorable conditions these bacteria increase in 

 numbers very rapidly. They seem to thrive best in 

 warm, damp weather. They live everywhere on the 

 hay, in the bedding, on the clothes and hands of the 

 milker, on the cow's hair, in the milk cans and pails, 

 and in the air. Xew milk, freshlv drawn from the 



RED POLLED COW. 



cow, contains none of these bacteria, but they soon 

 get into it and begin at once their rapid multiplication. 

 When they have increased sufficiently in numbers, the 

 milk begins to smell and taste sour and "bad." Only 

 care and cleanliness will prevent these bacteria from 

 getting into the milk. If the bacteria are kept out, 

 the milk will keep sweet for a long time. Heating it 



