i io MILK [vi 



was found that under such circumstances the milk, 

 kept at a temperature of 60 Fahr., coagulated in 

 fifty hours. The milk drawn from the same cow, but 

 under different conditions, viz. in an orchard, i.e. 

 in the open air, and after the udder and hands of 

 the milker had been cleansed, only coagulated, al- 

 though kept at the same temperature, after the lapse 

 of eighty-eight hours. 



Too great stress cannot be put on the importance 

 of cleanliness, since milk is such an admirable 

 medium for supporting bacterial life. It readily 

 absorbs bad gases, therefore precautions should be 

 taken that the situation of the dairy removes it from 

 any risk of contamination from such sources. The 

 danger of infection of milk from dust may be 

 strikingly illustrated by the statement that 1 gramme 

 (^-gth of an ounce) of dust from the road at Turin 

 was found by an Italian investigator, Maggiora, to 

 contain no less than seventy -eight millions of 

 bacteria. The air of rooms in which milk is kept 

 should be cool. If the air is warmer than the milk, 

 the tendency of the milk to absorb impurities there- 

 from is very much increased. Air in milk-rooms 

 should also be kept dry. Of no less importance is 

 cleanliness in the milk vessels. 



It has been pointed out by Hueppe, an eminent 

 bacteriologist who has investigated the subject, that 

 in effecting the sterilisation of milk destined for the 



