32 



BULLETIN OF 



Massachusetts Boaed of Ageiculture. 



CLEAN MILK: SUGGESTIONS FOR THE AVERAGE 

 PRODUCER. 



By P. M. Harwood, Oeneral Agent, State Dairy Bureau. 



Milk has been truly termed " the world's first food." The importance 

 of a pure, clean article can hardly be overestimated. The health, happi- 

 ness, vigor and pi-osperity of a people are in no small degree dependent 

 upon the food consumed, and especially is this true of the food of chil- 

 dren, who ai-e later to become the men and women of the nation. 



As secreted from the udder of the healthy animal milk is in perfect 

 condition. In the case of cow's milk, the calf roaming in clean pasture 

 with its mother has a monopoly on the perfect article. The troubles 

 which come to milk most frequently come from without, and are attend- 

 ant upon artificial conditions. These conditions begin with the housing 

 of the animals and do not end until the product is finally consumed as 

 food. Added to this is the present artificial method of rearing babies on 

 cows' milk. 



The changes which take place in milk are usually caused by the pres- 

 ence and development of certain micro-organisms, vegetable in their 

 nature, known as bacteria, for example, the lactic bacteria which cause 

 souring. Milk also serves as a medium for the conveyance of other 

 forms, known as pathogenic bacteria, all of which do not multiply in the 

 milk but produce diseases, such as tuberculosis, typhoid fever, scarlet 

 fever, etc. 



The bacteria which cause changes in the milk itself multiply with 

 great rapidity after the milk is a few hours old, at certain temperatures. 

 For instance, the bacteria which cause ordinary som-ing multiply most 

 rapidly at about 70 degrees F. to 80 degrees F., and still others, though 

 more slowly, at about 50 degrees F. The latter are, perhaps, most to be 

 dreaded, as they are supposed to be the ones responsible for certain 

 forms of toxic poisoning. 



Bacteria get into milk by riding on dirt or any foreign substance, 

 therefore the simple way to keep milk bacteria free is to keep it clean. 

 This, however, is not entirely possible, but it is possible to reduce con- 



