48 Dairy Bacteriology. 



found under such conditions comes from the person of 

 the operators and attendants. Any infection can easily 

 be prevented by having the ripening cream- vats covered 

 with a canvas cloth. The clothing of the operator should 

 be different from the ordinary wearing- apparel. If made 

 of white duck, the presence of dirt is more quickly rec- 

 ognized, and greater care will therefore be taken than if 

 ordinary clothes are worn. 



The surroundings of the factory have much to do with 

 the danger of germ infection. Many factories are poorly 

 constructed and the drainage is poor so that filth and 

 slime collect about and especially under the factory. 

 The emanations from these give the peculiar "factory 

 odor" that indicates fermenting matter. Not only are 

 these odors absorbed directly, but germ life from the 

 same finds its way into the milk, contaminating the 

 same. Connell 1 has recently reported a serious defect 

 in cheese that was traced to germ infection from defec- 

 tive factory drains. According to Robertson, sometimes 

 it becomes necessary to remove cheese factories to new 

 locations before the bad conditions can be controlled. 



53. Water and ice-supply of factories. These sup- 

 plies should be carefully controlled. Water, and to a 

 less extent ice, always contain bacteria in varying num- 

 bers, so that it is possible that undesirable organisms 

 may be introduced from this source. Most creameries 

 derive their water-supply from private wells, and in using 

 these, care should be taken that they are arranged so as 

 not to receive any surface drainage. A deep well from 

 which the water is used in large quantities, if properly 

 arranged, will contain the minimum number of germs as 

 the ground water is practically free from them. 



1 Connell, Kept, of Com. of Agric., part xvi, p. 15, 1897. 



