RELATION OF BACTERIA TO THE DAIRY. l8/ 



of shipment involves chiefly the shipper and distributor, but 

 one phase of it concerns the farmer himself. If he furnishes 

 milk from a cleanly kept farm and if he cools his milk immedi- 

 ately after milking, he can furnish a product that can be trans- 

 ported successfully to the distant city. But unclean barns and 

 cows, and a lack of proper cooling at the start, render the 

 task of transporting the milk difficult, and in warm weather, 

 impossible. 



It is not the mere presence of bacteria in milk which con- 

 cerns us but their effect, first upon the milk, second upon the 

 consumer. In considering the subject of the relation of bac- 

 teria to dairy products we must study the subject from three 

 different standpoints : Milk, butter and cheese. Each presents 

 its own problems and each is differently related to the question 

 of milk bacteria. 



