Farm Dairying 255 



a healthy cow, it is clean, wholesome, and free from 

 bacteria or germs. It is also known that it is possible 

 to produce milk with comparatively only a few germs 

 by the exercise of care in milking. The care in milking 

 consists in clean hands and clean clothes on the part 

 of the milker, and the proper cleaning of the cow's 

 udder before the milking begins. 



Fig. 164. Revolving barrel churn. 



364. Care in Keeping Milk. Milk is very susceptible 

 to bad odors as well as germs, therefore it should be 

 removed to a cool, clean place as soon as milked. The 

 milking should precede the feeding, as there is always 

 more or less dust present in feeding hay, and other 

 undesirable odors are present when feeding silage or 

 root crops. As soon as milked, the animal heat and 



