CHAPTER VI 



DAIRY METHODS 



WE are now prepared to understand the meaning of various 

 dairy methods which have been devised for improving the 

 conditions of milk. To appreciate these it must be remembered 

 that milk is an ideal medium for bacterial growth. It is a good 

 food, is well supplied with water and is, when drawn from the 

 animal, at a temperature best calculated for the most rapid growth 

 of nearly all types of bacteria. It should also be borne in mind, 

 that the bacterial contamination of milk is mostly external to 

 the cow, and that although some of the bacteria of milk come 

 directly from the udder and are unavoidable, the vast majority 

 are from external sources, which can be more or less con- 

 trolled. All reforms in the dairy are aimed, therefore, to ac- 

 complish three ends:'i. To insure the use of none but healthy 

 cattle. 2. To protect the milk as far as possible from external 

 contamination from bacteria after it leaves the cow's udder. 3. 

 To produce conditions which so far as possible prevent the 

 growth of these bacteria. In the outline which we will give 

 of methods to be adopted for these purposes, we shall first ex- 

 plain all of the improvements which have been proposed in 

 dairy methods for improving the milk product; but since it is 

 impossible for most dairies to adopt them all, we shall in the 

 next chapter summarize briefly the more important of the prac- 

 tical plans that may be adopted for producing a general im- 

 provement in milk without involving very great expense. 1 



1 Eraser. 111. Exper. Sta., 1903. 

 Fraser. Bui. No. 92, 111. Exper. Sta., 1903. 

 Marshall. Bui. No. 28, Mich. Exper. Sta., 1905. 

 Haecker and Melick. Bui. 87, Neb. Exper. Sta., 1905. 

 Doane. Bu. 88, Md. Agri. Exper. Sta., 1903. 



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