THE PRODUCTS OF THE DAIRY. 189 



decaying matter, than in cold weather and in the open 

 air, because warmth, impure air, and unclean conditions 

 are favorable for their growth, while a low temperature, 

 sunshine, and pure air prevent their rapid development. 



Cleanliness is Essential to Good Milk Supply. 

 Milk from healthy cows, that are fed clean, wholesome 

 food and pure water, and are kept in clean stables, when 

 drawn by clean milkers, and then rapidly cooled and 

 kept in a clean place, will keep longer than that drawn 

 from animals that are poorly fed, improperly housed, and 

 badly cleaned ; since in the one case the conditions are 

 such as to reduce the influence of the "unfriendly" bac- 

 teria, while in the other the conditions are favorable for 

 their development and introduction into the milk. 



It is not only essential that the animal, the stables, 

 the milker, the utensils, the dairy-room or cellar, should 

 be kept as clean as possible, but that all manner of de- 

 caying matter about the farm should be prevented or 

 removed. Fermenting foods, bedding consisting of decay- 

 ing straw or hay, muddy and filthy water in the pastures, 

 are frequently the cause of bad taints in milk. These 

 not only destroy in large measure its good qualities, but 

 render its use dangerous. Furthermore, no milk from 

 diseased animals, or that which has been exposed to the 

 germs of infectious human diseases that may be carried 

 and introduced by milkers, or diseases which can be in- 

 troduced through the animals themselves by means of 

 contaminated water supply, should ever be offered for 

 sale direct as milk, or indirectly as butter or cheese. 



Cream consists of the fat globules mixed with more 

 or less of the other constituents of milk. Its richness 



