Contamination of Milk. 35 



easily cleaned, or otherwise the cleaning process is apt 

 to be neglected. 



Of first importance are those utensils that are used to 

 collect the milk and in which it is handled while on the 

 farm. The warm milk is first received in pails, and un- 

 less these are scrupulously cleaned, an important initial 

 contamination then occurs. As ordinarily washed, the 

 process falls far short of ridding the utensils of the bac- 

 terial life that is adherent to the inner surface of the 

 pail. Then, too, all angles or crevices afford an excel- 

 lent hiding place for bacteria, and it is very important 

 to see that all seams are well soldered. .Round corners 

 and angles flushed with solder greatly facilitate 

 thorough cleaning of utensils. Tin utensils are recog- 

 nized as most satisfactory. 



Shipping cans are likely to serve as greater infecting 

 agents than pails for they are subject to more wear and 

 tear and are Harder to clean. As long as the surface is 

 bright and smooth, it may be easily cleaned, but large 

 utensils, such as cans, are likely to become dented and 

 rusty in spots on the inner side. The storage of milk in 

 such utensils results in its rapid deterioration. The ac- 

 tion of rennet has been found to be greatly retarded 

 where milk comes in contact with a rusty iron surface. 

 It is also probable that some of the abnormal flavors in 

 butter are due to the a-ction of acid cream on iron or 

 copper surfaces from which the tin has been worn. It 

 is equally important that attention be paid to the care 

 of strainers, coolers, and the small utensils. Cloth 

 strainers are more or less of a hotbed for bacterial 

 growth, for unless they are boiled, and then dried 

 quickly and thoroughly, germ growth will continue apace 

 in them, as long as they contain any moisture. 



