24 Dairy Bacteriology. 



dairy custom could well be. In Fig. 7 the arrangement in 

 vogue for the disposal of the whey is shown. The hot 

 whey is run out through the trough from the factory into 



FIG. 7. Swiss cheese factory (Wisconsin), showing careless way in which 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. 



the large trough that is placed over the row of barrels, as 

 seen in the foreground. Each patron thus has allotted to 

 him in his individual barrel his portion of the whey, which 

 he is supposed to remove day by day. No attempt is made 

 to clean out these receptacles, and the inevitable result is 

 that they become filled with a foul, malodorous liquid, es- 

 pecially in summer. When such material is taken home 

 in the same set of cans that is used to bring the fresh 

 milk (twice a day as is the usual custom in Swiss factories), 

 it is no wonder that this industry is seriously handicapped 

 by " gassy " fermentations that injure materially the qual- 

 ity of the product. Not only is the above danger a very 



