DAIRY METHODS 



125 



to separators, which are a very important source of bacteria. 



These are frequently insufficiently washed, particularly hand 



separators. They are difficult 



to clean adequately, since it 



is commonly not easy to 



steam them. For this reason 



all the more care should be 



exercised in using plenty 



of boiling water and soap, 



and steaming all parts that 



can be steamed. 



Caution should be given 

 that all pieces of cloth used 

 around a milk room need 

 frequent sterilization. A 

 neglect of this precaution 

 has sometimes caused seri- 

 ous troubles in making 

 starters in butter or cheese- 

 making, and keeping unde- pic 5O _ METHOD OF MOIS TENING cow's 

 sirable bacteria away from UDDER DURING MILKING (FRASER) 

 them. 



THE MILKING 



Moistening the Udder. The value of moistening the udder 

 with a damp cloth or sponge before milking is greater than one 

 would imagine. Its purpose is, of course, to prevent the fall 

 of dirt into the pail. It may be done with vaseline or a borax 

 solution, but plain water serves just about as well. The udder 

 should not be left wet but simply damp. No simple procedure 

 is more efficient than this in reducing bacterial contamination. 

 (Fig. 50.) The value of such treatment in reducing the number 

 of bacteria is shown in the following diagram: 



