124 



Dairy Bacteriology. 



made still worse by the practice of returning these highly 

 contaminated fluids to the farm in the same set of cans 

 that are used for the transportation of milk. Filthy whey- 

 vats and cans are responsible for much of the tainted 

 milk that is seen in factories. It is necessary that the 

 cheese-maker should have his waste-vat free from sour 

 and half-fermented whey before he can charge all of the 

 blame upon the patron who brings bad milk. 



FIG. 30. A Swiss cheese factory, showing careless way in which the whey is 

 handled. Each patron's share is placed in a barrel, from which it is removed by 

 him. No attempt is made to cleanse these receptacles. 



Fig. 30 illustrates the manner in which the whey is 

 distributed and cared for in many factories that make 

 Swiss cheese particularly. The hot whey is run out 

 through the trough from the factory into a large trough 

 that is placed over a row of barrels, as seen in the fore- 

 ground. Each patron thus has allotted to him his proper 

 share, which he removes day by day. No attempt is 

 made to clean out these receptacles, and the inevitable 



