134 PRACTICAL DAIRY BACTERIOLOGY 



DIAGRAM SHOWING THE VALUE OF TRAINING THE MILKER UPON THE 

 NUMBER OF BACTERIA 



Milker No. i, 

 Regular men, 



Difference in 



favor of No. i, 



Both were supplied with the same apparatus for milking, but 

 the student used it more intelligently. The length of the lines 

 shows the relative number of bacteria in the milk drawn by the 

 regular milkers and the trained student. The result is striking 

 and most emphatically shows the emphasis that is to be placed 

 on the proper training for men employed in the dairy. 



AT THE DAIRY 



Location. Thought and care should be given to the location 

 and arrangement of the dairy. It should be in a light, airy 

 location, unconnected with stables or living rooms. The floor 

 should be of cement with good drainage. Windows should be 

 abundant to let in plenty of light, covering a space equal at least 

 to 15 per cent, of the floor space. There should be a satisfactory 

 plumbing system both for furnishing an abundant supply of 

 clean water and for carrying away wastes, the latter being as 

 important as the former. That a dairy should be kept clean 

 hardly needs emphasis, but it cannot be too strongly brought to 

 the attention of all interested in the handling of milk. Constant 

 cleaning of all utensils and vats, floors and walls, with hot water 

 and soap, and steaming of all cans, bottles or pails in which 

 milk is placed must be recognized as a necessary condition for 

 a properly kept dairy that shall furnish the best of milk. No 



