38 Dairy Bacteriology. 



were gathered. Where the animal was milked without 

 any special precautions being taken, there were 3,250 

 bacteria j00r minute deposited on an area equal to the ex- 

 posed top of a ten inch milk-pail. Where the cow received 

 the precautionary treatment as suggested above, there 

 were only 115 bacteria per minute deposited on the same 

 area. In the control plate sixty-five bacteria were found. 

 This indicates that a large number of organisms from the 

 dry coat of the animal can be kept out of milk if such 

 simple precautions as these are carried out. A consider- 

 able number of other observations have been collected in 

 the writer's laboratory, and it has frequently been found, 

 that in the case of well kept herds, the germ content of 

 the milk in the pail is increased from 20,000-40,030 bacteria 

 per minute during the milking period by the dislodg- 

 ment of organisms from the animal. 



2. Diminishing exposed surface of pail. Another method 

 of excluding the dirt, in part at least, is to use a pail having 

 a less exposed surface. There are several different types of 

 these sanitary or hygienic pails that are ussd more or less 

 in the better type of dairies. 



Eckles reports following data where a covered pail with 

 a small opening was used in comparison with a common 

 open pail. 43,200 bacteria per cc. were found in the 

 milk drawn in a common pail as against 3200 per cc. in 

 covered pail. The milk soured in 43 hours in the first 

 case; 64 hours in the latter instance. A series of experi- 

 ments made in writer's laboratory by Darrow with the 

 two sterilized pails shown in Fig. 10 were as follows: 



No. bacteria per cc* in milk. 



PailA 125 91 110 40 170 80 40 



PailB.. 535 240 160 115 230 45 170 



