132 



PRACTICAL DAIRY BACTERIOLOGY 



DIAGRAM SHOWING THE EFFECT UPON THE BACTERIA REJECTING 

 THE FORE-MILK 



Fore-milk not re- 

 jected, 



Fore-milk rejected, 



Decrease due to 

 rejection of fore- 

 milk, 



tains more than it otherwise would. The practice should, there- 

 fore, be adopted of milking the cows as dry as possible. Its 

 value is shown by the accompanying diagram. 



DIAGRAM SHOWING THE EFFECT UPON THE BACTERIA OF STRIPPING 



Milked dry, 

 Not milked dry, 



Increase due to 



not milking dry, 



Removal from the Milking Room. All milk should be re- 

 moved from the milking room immediately after milking, and 

 the quicker the better. The air of the room is sure to be filled 

 with bacteria or dust, which will get into the milk. Moreover, 

 the odor in the milking room is commonly quite noticeable, and 

 it is well known that milk absorbs odors rapidly. Accordingly 

 if the milk stands in the barn, it will collect an appreciable odor, 

 and one that decidedly detracts from its value. Hence, the more 

 quickly the milk is removed the better; and it is best to have a 

 collecting can outside of the milking room and to empty the 



