CHAPTER IV. 

 CLEANLINESS IN BUTTER AND CHEESE FACTORIES. 



THE sources of infection of the milk while kept in the 

 stable and during the transportation to the factory have 

 been described in the preceding. We shall now consider 

 the dangers of infection threatening the milk during its 

 further treatment in the factory. The necessary cleanli- 

 ness and care in receiving, weighing, and straining or 

 keeping the milk in the vats are as a rule observed in the 

 modern dairy industry. It may be in order, however, to 

 call attention to some points in which this principle is 

 occasionally violated. 



Admittance to Factory. To begin with, the butter or 

 cheese maker ought to take charge of the milk at the door 

 of the factory, or at least at the door of the separator or 

 milk-room. Farm hands or drivers should not be admitted 

 into the creamery direct from the work in the barn. Yet 

 we find that in nearly all creameries in our country, 

 and not seldom in foreign countries, they are at liberty 

 to visit any room in the factory. I have seen milk- 

 drivers pour the milk into the separator-vat, change 

 skim-milk cans, etc. It is not difficult to prove that 

 dusty drivers carry legions of the infectious organisms of 

 the milk with them into the factory, and in their move- 

 ments clouds of dust charged with fermentation spores are 

 set in motion. 



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