228 BACTERIA IN MILK AND MILK PRODUCTS 



if not most, of the pollution of milk arises after the milking process 

 and during transit and storage preparatory to use. Bacteria are 

 so ubiquitous that to prevent the entrance of any at all is futile. 

 It is, therefore, well to bear in mind the extreme importance of 

 careful straining and immediate cooling. Straining or screening milk 

 removes the grosser particles of dust, dirt, hairs, etc., and these, it 

 will be remembered, are the "rafts" and "vehicles" of bacteria. 

 If they are at once removed therefore, many bacteria will be removed 

 with them.* 



York Corporation Veterinary Officer, Mr William Fawdington, M.R.C.V.S., who 

 has authority to order the disposal of any unhealthy or even suspected animal, 

 and whose reputation and experience affords a guarantee of efficiency in this 

 important point. There are about 50 cows in all, 10 of which are Jerseys. The 

 feeding of the cows is scientifically carried out. No brewers' grains, turnip-tops, 

 or other unsuitable foods are used, and especial care is exercised in the selection 

 and feeding of the cows supplying " Table or Nursery Milk," so as to maintain a 

 high standard of richness and flavour. To ensure an abundant supply of pure 

 water for the cows to drink, as well as for cleansing purposes, the farm has been 

 connected with the York City Water Supply, which is provided in a continuous 

 trough at the head of the stalls. The cleanliness and ventilation of the cow-houses 

 receives special attention, and is in every way excellent. 



2. While no money has been wasted on fancy fittings (which make the milk no 

 better, but simply increase the cost), the proprietor's aim has been to keep every- 

 thing sweet and clean from the cows themselves down to the smallest utensil. A 

 high-pressure boiler has been put in for sterilising all utensils, cans, etc., with 

 steam. 



The udders of the cows are cleansed before milking. The milkers are clothed 

 in over-alls, and wash before, and if necessary, during milking. The operation of 

 milking is carried out under cleanly conditions and with clean utensils. After 

 milking the milk is strained by a " Ulax" strainer. 



3. Immediately after the milk is strained, prompt and efficient cooling is obtained 

 by allowing it to flow in a thin layer over a corrugated copper cylinder, inside which 

 cold water and ice are passed, thus reducing the temperature in a few seconds to a 

 point at which germ life cannot develop. Clean milk, so treated, needs no ** pre- 

 servation." If kept in a cool place it will remain perfectly sweet for several days, 

 even in the hottest weather. Therefore, no preservation or sterilisation is necessary. 



4. The usual practice of slopping milk about from one can to another in the 

 street exposed to contamination from clouds of dust, the not always clean hands, 

 or, in wet weather, the dripping garments of the driver is one so objectionable 

 that only long usage and the absence of anything better has made it tolerated. 

 The ideal system, without doubt, is delivery in glass bottles, filled and sealed at 

 the dairy, and placed straight on the table without the intervention of jugs, basins, 

 or what not. Next comes delivery in cans, likewise filled and sealed at the dairy. 

 After that comes the system of drawing the milk by tap from a sealed can, which, 

 however, is much preferable to the plan of dipping into an open can. The entire 

 system at this dairy farm is so arranged as to supply a clean whole milk from 

 healthy cows kept under hygienic conditions, and protected from dust and infection. 

 This desirable object is attained by (a) clean milking, (b) straining, (c) cooling, and 

 (d) bottling promptly, efficiently, and at the dairy farm. On the whole, Mr 

 Sorensen's methods appear to represent the high tide of dairy farm work in England. 

 But nothing is done by him which could not be done by every dairy farmer in the 

 country. 



* One of the most satisfactory strainers in the market is that known as the 

 "Ulax." This apparatus consists of a metal sieve through which the milk is first 

 passed. Then a finer double sieve with a thin layer of sterilised cotton-wool placed 

 between the two metal sieves acts as a secondary filter (see Fig. 23). 



