CREAMING 35 



in such places become spattered with the water, 

 which dries on the udder and flanks, and during the 

 milking process the dust and bacteria are shaken 

 off and by the milk distributed over the utensils. 

 It requires extra pains and thorough boiling to rid 

 utensils which have had slimy milk in them of this 

 kind of bacteria. 



Distribution of bacteria. These minute forms of 

 life are very widely distributed, and wherever there 



is dust there are many 

 kinds of bacteria. The 

 hands and clothing of the 

 person, the dust of the 

 house and stable, cobwebs 

 and dusty or loose stable 

 ceilings, and dust on the 

 SEAMS A.S IMPROPERLY AND body of the animal are all 



B PROPERLY SOLDERED f ru i t f U l SOUrCCS of COtt- 



tamination, especially if these sources are so handled 

 as to disturb the dust. Cracks, seams, and corners 

 of dairy utensils in which milk or wash water is 

 allowed to remain will seed the milk with bacteria, 

 cream it is seeded with many different kinds of 

 bacteria. 



Control. In the ordinary handling of milk and 

 cream it is seeded with many different kinds of 

 bacteria. 



The character of the changes which will occur 

 will be largely determined by the kind of bacteria 

 present, whether from the dust of the air, dusty 

 hay, the flanks of the animal, the seams of imper- 

 fectly washed utensils, from a good home-made 



