THE SANITARY FACTORS 



79 



that it will have with great regularity a bacterial count 

 of less than 10,000 bacteria per 

 c.c.," the list is as follows: 



1. Milking with clean, dry 

 hands, into covered (i. e., small- 

 mouth) pails from udders free 

 from loose dirt;* 



2. Sterilization of pails, cans, 

 strainers, etc., with boiling water; 



3. Cooling milk by submerging 



cans in tanks of spring water or FlG n THE SMALL _ 



ice water. MOUTH MILKING PAIL 



To which are added as measures An important utensil in 



of control: 



(a) The taking of samples at 

 shipping stations for frequent 

 bacterial tests (at least three times 

 per week) ; 



(6) The payment, to the pro- 

 ducers, of premiums (lOc. or 20c. 

 per 40-quart can for milk testing 

 below the bacterial standards es- 

 tablished, 25,000 to 10,000 per 

 c.c.). 10 



The complete bacterial trans- 

 formation, in five different localities under Dr. North's 

 supervision, of large volumes of milk produced by many 



* It might perhaps be thought that the use of the milking machines 

 which have been introduced in some localities would assist in obtaining 

 a low-germ-content milk. Experience, however, has shown that the 

 milking machine is apt not to be thoroughly cleaned and sterilized and 

 may therefore add large numbers of bacteria to the milk. (Ruediger, 

 Gustav F., Jour. Inf. Dis., vol. XIX, Oct., 1916.) 



clean milk production. 

 By its use the amount 

 of bacteria-laden dust 

 and dirt falling into the 

 milk at time of milking 

 may be reduced by as 

 much as 90 per cent. 

 There are a number of 

 types of such pails. 

 This one, used by 

 farmers working under 

 Dr. North's system, is 

 provided with a cover 

 to protect it after 

 sterilization. 



