ii2 DAIRYING 



8. How many bacteria may grow in one day from one gei 

 and what is meant by a "good" dairy germ? 



9. From what sources do bacteria get into milk? 



10. Is an expensive stable necessary for producing clean 

 milk, and why? 



11. Name at least 10 important points that should be con- 

 sidered in building a cow stable. 



12. How may the cow yard influence the number of flies 

 around the cows? 



13. What kind of a water supply do cows need, and why? 



14. In what 3 ways may cows and milk be seeded with 

 tuberculosis germs? 



15. How may silage be fed so as not to convey the silage 

 odor to milk? 



16. Explain the grooming necessary for a cow before milk- 

 ing. 



17. What effect on milk flow has rough treatment, loud 

 talk and dog chasing of the cows? 



18. What is the least number of days that milk should not 

 be used both before and after calving? 



19. How is milk different than most other food products 

 when consumed? 



20. Why should not a sick person or one with sore hands 

 be allowed to milk or handle milk? 



21. Why should cows be milked with dry hands, and what 

 benefit may come from regularity in milking ? 



22. What effect has lazy milking on the amount of milk 

 produced each year? 



23. Show by an illustration the difference in wages per 

 month that a good milker may earn over a careless milker. 



