314 THE HANDBOOK FOR PRACTICAL FARMERS 



ties and value, get into the milk after it lias left the cow. How 

 much or how little of these contaminating materials will get into 

 the milk will therefore depend upon the dairyman. 



How to keep down the bacterial count. — If the following 

 suggestions are carried out, a milk of low bacterial count and 

 little sediment will be produced : 



1. Keep the barn clean. 



2. Keep the cows clean; with a damp cloth wipe the udder 

 and flanks before milking. 



Fig. 165. — A clean herd means cleaner milk. Currying and brushing COWS 

 on a modern dairy farm. 



3. Milkers should wash their hands often and milk with the 

 ' ' dry-hand ' ' method. 



4. Milk into a small-top milk pail. 



5. Keep the milk cans covered. 



6. Wash and sterilize ^^^th steam all milk utensils before 

 using. 



7. Cool the milk to fifty degrees F. as soon as possible after 

 milking and keep it cold. 



