l6o PRACTICAL DAIRY BACTERIOLOGY 



ready to pay the cost for the precautions suggested, the dairy- 

 man will be willing to adopt them, but he cannot do so and 

 furnish milk at the small price that has been paid for milk ob- 

 tained under poorer, more careless conditions. As a result of 

 this we find in our markets, to-day, several different types of 

 milk. 



Sanitary Dairies. Near our large cities there have been ap- 

 pearing in the last decade sanitary dairies, in which all possible 

 precautions are taken to produce milk of the highest grade. In 

 these dairies the precautions given above are carefully followed 

 out, and the greatest care is taken to produce a product above 

 suspicion. The milk from these dairies frequently sells at twice 

 the price of ordinary market milk, and even higher, 20 cents 

 per quart being sometimes paid. Such milk is certainly more 

 reliable and less likely to produce trouble than ordinary milk. 

 Although there is already a large demand for such milk, these 

 sanitary dairies do not meet the milk problem, for only a 

 very small portion of the milk supply will ever be thus pro- 

 duced. The higher prices naturally prevent the people at large 

 from purchasing it,"and it is only the small number of persons, 

 who have been willing to pay any price necessary to obtain a 

 good product, who will receive the benefit. At the present time, 

 therefore, sanitary dairies, while they have their place, do not 

 reach the root of the milk problem. 



That the precautions adopted in such places are efficient in 

 reducing the number of bacteria is shown by the following 

 figures obtained from the averages of a large number of samples 

 of milk from four different sanitary dairies: 



NUMBER OF BACTERIA IN MILK FROM SANITARY DAIRIES 



Dairy No. I in winter 930 per c.c. 



Dairy No. i in summer 1,050 



Dairy No. 2 1,400 " " 



'Dairy No. 3 2,000 " " 



Dairy No. 4 280 " " 



