PROD UCTION OF MILK FREE FROM CONTA MINA TION 273 



details of the method pursued. In some farms warm water is 

 used, in others cold water. It is usual, however, not to leave 

 any part of the cow actually wet, more especially the udder. The 

 hindquarters should be dried down with a cloth a f ter washing, 

 and it is a frequent practice only to rub the udder over with a 

 damp cloth. 



The effect of the method of cleaning the udder upon the number 

 of moulds and fungi alone was investigated by Leufven by the 

 following means. He prepared sterile flasks, of which the bottom 

 was covered with a medium suitable for the growth of bacteria. 

 Three cows were used. The udder of cow No. I was washed 

 before milking and was then dried ; the udder of cow No. 2 was 

 rubbed over before milking with a dry cloth ; the udder of cow 

 No. 3 was left untouched. The milking was then commenced, and 

 the flasks were exposed for one second by removing the plug and 

 holding the flasks just over the edge of the milking-bucket, both at 

 the beginning and at the end of milking, separate flasks being used. 

 Only the moulds and fungi which grew upon the media were counted, 

 and the following figures were obtained from I square centimetre 

 of the nutrient medium : 



No. i. Beginning of milking, 47 organisms. 



End 107 



No. 2. Beginning 109 



End 87 



No. 3. Beginning 1210 



End 101 



Evidently in the third case the number decreased at the end 

 of milking owing to the major part of those present having 

 already been passed out into the milk in the earlier phases of 

 milking. 



The milkers must be themselves free from disease, and in order 

 to secure this condition they should be examined at relatively 

 frequent intervals by a doctor. Any case of suspected illness 

 in a milker should lead to his prompt exclusion from milking 

 until either the disease is cured or the danger has been 

 eliminated. Many epidemics which have been traced to the 

 milk supply have been found to arise from the presence of the 

 organisms of disease, ^in one of the milkers or of those handling 

 the milk. 1 The milkers should wash their hands carefully, and 

 the nails should be kept short and clean. They should wear white 

 overalls and caps and should not be allowed to lean their heads 

 against the side of the cow. Their hands should be dry when 

 milking. They must not handle the milking-pail or other 



1 Cp. Chap. XV. 



