CLEANLINESS IN BUTTER AND CHEESE FACTORIES. 125 



intended. I need hardly mention the mistake of using 

 it for the storage of all kinds of food articles, as is the 

 custom at many smaller farms ; these fill the air with the 

 smell of food, which is easily communicated to the milk; 

 with the articles of food, molds, dust, etc., are furthermore 

 often brought into the dairy. 



A mistake of similar nature, which we are surprised to 

 find also at many large places and which cannot be too 

 strongly condemned, is that the washing takes place in the 

 dairy. The dairy stands vacant for several hours every 

 day, but if it is used for washing and steaming of clothes 

 during the interval it cannot be properly dried out and 

 aired before the dairy work again begins. And what is 

 still worse, by using the dairy for this purpose a great 

 deal of dirt and infectious material is brought into the 

 dairy. There can be no doubt that typhoid and other 

 disease bacteria have in this manner found their way into 

 the milk. It must therefore be pronounced a gross mis- 

 take in the dairyman if he permits the use of the dairy 

 for this purpose. 



Disinfection of Factories. In spite of all care and pre- 

 cautions the bacteria will sometimes get the upper hand 

 in some butter and cheese factories. In well-conducted 

 factories this ought never to happen, but many of them 

 are so arranged and equipped that it is impossible to ob- 

 serve the rules of cleanliness in all respects in them. At 

 such places where the bacterial growth cannot, then, be 

 checked by ordinary means, it is necessary to fight the 

 bacteria directly by arranging a disinfection of the factory 

 or parts of it. We note in this connection that in dairy 

 practice disinfection is often confounded with deodoriza- 

 tion. It is not sufficient to destroy the odors which putre- 



