DISINFECTION OF DAIRY PREMISES. 57 



the dairyman receives. It can never be hoped that there will 

 be a complete modification of dairy methods until there can 

 be such a change in the milk industry as will give to the 

 milk producer a price for his milk sufficient to warrant him 

 in carrying out such regulations. 



Nevertheless, there are some of these regulations which are 

 simple and can be adopted without very great expense. 

 Probably the first point where care should be given, and one 

 which can be adopted with no expense at all, is to prevent 

 the cows from feeding, especially upon dry food, before or 

 during the milking. The second point, in view of practical 

 results, is the condition of the cow. If the cow can be kept 

 groomed and tolerably clean there will be a marked improve- 

 ment in the character of the milk. The practice of moisten- 

 ing the udder of the cow with a sponge before the milking 

 is a simple one, arid, since it involves no expense, it may 

 be adopted by any dairyman, and will be extremely useful. 

 The other suggestions given above are applicable only in 

 dairies where exceptional care can be taken. 



DISINFECTION OF DAIRY PREMISES. 



It sometimes happens that - a dairy experiences trouble 

 due to certain microorganisms, as shown in the next chapter. 

 If it is possible to determine exactly where the mischievous 

 bacteria come from it is not difficult o apply proper 

 remedies, for a disinfectant applied at the source of the 

 trouble will remove its cause. In many cases, however, the 

 exact location of the source of trouble is unknown, and it 

 becomes necessary to institute a general cleaning and disin- 

 fection of the dairy premises. Such a general cleaning 

 is also useful occasionally for the purpose of improving 

 the general condition of the milk. In such cases the disin- 

 fection should be applied to the milk vessels, the barn, the 

 dairv and the cow. 



