MILK AND ITS PRODUCTS 



Bacteria may enter milk 



(1) When milking is done in unclean surroundings. 



(2) When the body and udder of the cow are not cleaned. 



The flank and udder, before milking, should be wiped 

 with a clean, damp cloth. 



(3) When the fore-milk, or first milk drawn from the udder, is 



not rejected. 



(4) When the milker wears unclean clothing. 



(5) When milking is done with wet hands. Dirty liquid is 



almost sure to drop in the pail, if the hands are wet. 



(6) When dirty utensils are used at any stage. Milk utensils 



should be so made as not to have crevices and corners to 

 harbor dirt and thus make thorough cleansing of them 

 difficult. 



(7) When wide-flaring milking pails are used. 



(8) When the milk is exposed to a dirty atmosphere. 



Milk cooled rapidly to a temperature below 60 F. 

 keeps better than uncooled milk, because bacteria multi- 

 ply very slowly at that temperature. Many dairymen 



MILK FROM THE CLEAN Cow. 



When the milk is magnified, 

 only globules of fat appear. 



MILK FROM THE DIRTY Cow. 



When the milk is magnified, 

 dirt appears in addition to the 

 fat globules. 



pasteurize the raw milk. This process kills most of the 

 bacteria ; and the milk will then remain sweet for several 

 days if kept at a low temperature. 



