118 THE CREAMERY PATRON'S HANDBOOK. 



used for milk is 'the cause of more trouble in the cheese industry than 

 any other one factor. 



2. Milk cans should be cared for as soon as returned to the farm. 

 They should be rinsed in warm water, then thoroughly cleaned and left 

 in the sun to dry, inverting in such a manner as to permit circulation of 

 air. 



3. All dairy utensils, such as pails, strainers, dippers, etc., should re- 

 ceive as stringent treatment as the cans. 



In caring for milk it should be remembered that two things are neces- 

 sary; 



1. To prevent the absorption of any foul odors. 



2. To prevent the development of living organisms in the milk that 

 are able to form foul substances that taint the same. 



The first can be accomplished by keeping taint-producing feeds from 

 the cow and by keeping the milk in a place that is free from all undesir- 

 able odors. The second result can be attained by thorough cleanliness com- 

 bined with a low temperature. Dirt and filth are so intimately connected 

 with bacteria in nature that germ life can be largely excluded by keeping 

 out the dirt. The efficiency of this method, however, does not' depend 

 upon a removal by straining out the visible dirt, for under such conditions, 

 the bacteria adherent to these particles are washed off and cannot be re- 

 moved by filtering or straining. If the milk is kept at a low temperature, 

 the development of the bacteria in the same is greatly retarded. These or- 

 ganisms obey the laws that govern the growth of all plant life, and just as 

 our cereal grains will not grow in early spring or winter, so the bacteria 

 present in the milk are greatly checked in their development or even pre- 

 vented from growth by lowering the temperature of the milk. 



"It is the glorious prerogative of the empire of knowledge 

 that what it gains it never loses. On the contrary, it in- 

 creases by the multiple of its own power. All its ends 

 become means; all its attainments help to new conquests." 



Webster. 



