Contamination of Milk. 37 



farm, transfer of harmful bacteria to the milk is made 

 possible. In this way the carelessness of a single patron 

 may be the means of seeding the whole factory supply. 

 This custom is not only liable to produce a poor quality 

 of milk, but it is more or less of a menace to all the pa- 

 trons of a factory, inasmuch as the opportunity always 

 obtains that disease-producing organisms may thus be 



FIG. 8. WHEY DISPOSAL. 



Whey barrels at a Wisconsin Swiss cheese factory. Each pa- 

 tron's share is placed in a barrel which is so situated that it 

 is impossible to empty it completely; thus it is not cleaned 

 during the season. 



introduced into the supply. Not infrequently is tuber- 

 culosis thus spread through the medium of factory by- 

 products. 



The manufacture of Swiss cheese presents a striking 

 example of the disregard which factory operators show 

 toward the employment of bacteriological principles. 

 In these factories, the custom is widely practiced of ap- 

 portioning the patrons' allotment of whey into individ- 



