13 



Souring of milk, and indeed most of the taints from which 

 milk may suffer, have been shown by our scientists to be due to 

 various bacteria. These bacteria thrive in the excrements and 

 dirt ; and they float on the dust and drop into the pail while milk- 

 ing; they abound in the little specks of dried milk left in the 

 crevices in badly soldered cans, in poorly cleaned strainers, in rags 

 used for wiping the cans after washing (which should never be 

 done), in dust gathered on the cow's hide, under the fingernails 

 of the man who milks, in fact everywhere. 



When we know this, we understand the necessity of the pre- 

 cautions hinted at, and when we know that these bacteria will 

 multiply in the warm milk much more rapidly than in cold, we 

 understand the value of cooling the milk or cream as much as 

 possible at once in order to deliver it in the best condition to 

 the creamery. 



Every bacterium which is in the milk as it leaves the stables 

 will multiply 23 times in two hours at 95 deg., 215 times in four 

 hours and 3,800 times in six hours. But if the milk is cooled to 

 55 deg. they will multiply 4 times in two hours, 8 times in four 

 hours and 435 times in six hours, while if the milk is chilled in 

 ice they will hardly increase at all. 



BETTER CARE NEEDED FOR MILK AND CREAM. 



It is not so hard to convince the private dairyman of the need 

 of all these precautions, he will at once see their value in a better 

 product better price. But the farmer should also be willing to 

 acknowledge their need when sending the milk or cream to be 

 made into butter at the creamery. He is just as much interested 

 in the final result whether the creamery be run on a strictly co- 

 operative basis or by an individual. Indeed, as the milk has to 

 be transported before being separated and the bacteria get a bet- 

 ter chance to develop than if the butter is made on the farm, 

 handling the milk for the creamery requires more care. If 

 patrons understand this and act accordingly, it will be easy to in- 

 crease the value of our creamery butter from I to 2 cents a pound, 

 or, for the United States, say from three to six million dollars. 



COOUNG AND AERATING. 



Experience has shown that the very best way of preparing 

 milk for hauling is to run it over one of the combined aerators and 



