114 MODERN DAIRY PRACTICE. 



creamery-man may be relieved from paying attention to the 

 condition of cleanliness in detail; he has to see to it that 

 the rinsing be made thoroughly, and the rest will then 

 take care of itself. The first man in the creamery con- 

 centrates all his efforts on the making of the butter, the 

 running of the separators, etc., and the cleaning up and 

 even the supervision of the same is left to his helpers, 

 while he himself ought to care for and look after every- 

 thing, and this first of all as far as the conditions of clean- 

 liness are concerned. An abundant use of water in 

 creameries places great demands on the condition of the 

 creamery-rooms, as will be seen from what follows. 



We often find larger or smaller cracks in the creamery 

 floors; these places are splendid culture-beds for all kinds 

 of bacteria. I have amused myself by examining bacteri- 

 ologically the fluid which stood in such cracks in the 

 cement floor of a creamery. An astounding sight met my 

 eye. The large number of species of bacteria and the 

 immense number in which most of them were found ap- 

 proached the incredible. No better object-lesson can be 

 found than such a fluid, if it is desired to illustrate espe- 

 cially, to what an extent an object may be filled with bac- 

 teria. The fluid will, of course, contain micro-organisms 

 in proportion to the quantity of milk remains contained in 

 it. From what has been said it follows that the creamery 

 floor, above all in a creamery where large quantities of 

 water are used for washing, must be tight, and even with- 

 out cracks and crevices. 



The Factory Floor. These conditions are not filled by 

 the cement floors generally used in our creameries. It is 

 easily cracked by bruises, and holes and crevices are thus 

 formed in them. I have often observed in creameries, 



