REDUCING BACTERIA IN MILK 263 



from bacteria, but it need not entail much trouble nor 

 expense to provide wholesome milk which shall remain 

 fresh and sweet under proper conditions of storage for 

 twenty-four hours or so, within which time all ordinary 

 supplies for domestic use ought to be consumed. 



Although considerable increase in the bacterial 

 content usually takes place after the milk has left the 

 farmer's premises, this is probably more owing to the 

 growth and multiplication of those introduced at the 

 farm than to further additions made while the milk is 

 on its way to the consumer. The investigations of 

 Stevens and others upon market milk have shown that 

 initial contamination has greater influence upon the 

 bacterical content of milk delivered to the consumer than 

 age and temperature. The primary infection at the 

 farm and dairy should be checked, therefore, as far as 

 possible, and this can only be accomplished by strict 

 attention to the following suggestions. 



In the first place, it is absolutely essential that only 

 milk from healthy animals should be sent from the farm. 

 All cows suffering from disease should be isolated from 

 the milking herd, and no milk should be used for human 

 consumption "from tuberculous animals or those in any 

 way affected with udder troubles. 



A supply of good clean water is of great service on a 

 farm. Not only is the health of the animals improved 

 by it, but many of the worst milk troubles are avoided. 

 Where cows are watered at dirty ponds in which they 

 wade and stir up mud, various parts of their bodies 

 become splashed with liquid containing bacteria, many 

 of which sooner or later find their way into the milk and 

 cause persistent trouble. Taints and bad keeping 

 quality of the milk are sure to be encountered where 



