DAIRY PROBLEMS. 169 
words, it requires very great care to clean and sterilize these milking 
machines in order to produce even as good results as are obtained 
by hand milking. But if care be taken to sterilize thoroughly all of 
the apparatus, better and more reliable milk can be obtained by the 
use of the milking machine. 
Rejecting Fore Milk. For reasons already indicated, the first milk 
drawn at each milking will contain more bacteria than the rest. 
The practice of rejecting the fore milk, either allowing it to waste 
upon the floor, or collecting it in a separate dish, is, no doubt, an 
advantage, but the extent of the advantage has been overdrawn. 
The extra number of bacteria obtained in a pail of milk from the 
entrance of the fore milk, is very small compared with the larger 
number that enter the milk from other sources. 
Value of Trained Dairymen. Apparatus without a proper man 
to use it is valueless. It makes no difference how many rules may 
be drawn concerning the dairy, how complicated the apparatus 
becomes, or how careful may be the directions given to the em- 
ployees, it is quite impossible to expect satisfactory results without 
properly educated and trained assistants. An untrained man will 
succeed in getting only bad results, even with the best of apparatus. 
The employees in our dairies at present are, in many cases, without 
any proper training. They do not know the character of the prod- 
uct they are producing; they do not know the dangers to which it 
is subject; they do not understand the universal presence of bacteria; 
they do not understand, in general, the problems that are concerned 
with their business. They are quite likely to believe the whole 
subject of bacteria in milk to be foolishness and not worth their 
attention. Under these circumstances, no matter how many 
directions are given or how much instruction there may be, satis- 
factory results will never be obtained. 
Cooling. The importance of cooling the milk, and cooling it 
immediately, cannot be overstated. When milk is drawn from the 
animal, it is at a temperature to stimulate the growth of bacteria to 
their utmost. It is true that, for a while, because of the germicidal 
property of milk (see page 159), the bacteria do not grow; but this 
condition lasts only a short time, after which, if the milk is warm, 
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