DAIRYING 5 



has been the case in many instances and the reputation of a farm 

 or factory that is based on the purity of its products is standing 

 on a firm foundation. Certainly everyone that is connected 

 with such an enterprise may justly be proud of it. A reputation 

 of this kind arouses an interest in one's work and puts the neces- 

 sary effort to obtain it on a higher plane than that of mere 

 drudgery. 



THE NUMBER OF GERMS IN MILK. 



673. Milk produced in the common way without any special 

 precautions to protect it from dirt during milking contains from 

 100,000 to 20,000,000 germs in 1 cc. (1 cc. equals about 20 drops). 

 Many samples of sweet milk taken from bottles delivered to the 

 city consumer and from the weigh-can at a creamery or a cheese 

 factory have been found to contain many millions of germs in 

 one cubic centimeter, or at least one million germs in each drop 

 of milk. 



a *'6 



Plate 1. Effect of temperature upon growth of bacteria. A, a 

 single bacterium; B, its progeny in twenty-four hours in milk kept at 

 fifty degrees F. (5 bacteria); C, its progeny in twenty-four hours in 

 milk kept at seventy degrees F. (750 bacteria). From Bui. 26 Storrs 

 (Conn.) Agr. Expt. Sta. 



Nearly all these germs get into the milk after it is drawn 

 from the cow, showing that the number may be easily reduced 

 bv carefulness and cleanliness of the milker and of all others 



