SECTION II. 



RELATION OF BACTERIA TO MILK AND OTHER 

 DAIRY PRODUCTS. 



CHAPTER III. 

 CONTAMINATION OF MILK. 



A large part of the farming population of the country 

 is actively interested in the production of milk. Every 

 one is interested in milk from the food standpoint. 

 How this important food product can be produced un- 

 der clean and healthful conditions therefore appeals to 

 every one, producer and consumer alike. 



Milk a perishable food. Milk is produced on the 

 farm, (1) for sale in the tOAvns and cities, (2) for use 

 in the manufacture of butter and cheese. In order that 

 it shall find a ready market in the city and that the but- 

 ter and cheese made from it shall be of the highest 

 quality, it is necessary that the milk be produced and 

 handled under improved conditions. No other food is 

 produced under circumstances that permit of the intro- 

 duction of such an amount of dirt and bacteria as are 

 found very frequently in milk. At every step it is nec- 

 essary to consider the relation of bacteria to this food 

 product. Many of the most important human foods 

 are perishable. Eggs, meat, many fruits, and vegeta- 



