CHAPTER III. 



How To Produce Clean Milk 



The first and constant care for the production of 

 clean milk is preventing it from becoming 1 contaminated 

 with Bacteria. As explained in the preceding pages, 

 every particle of dust, manure, every hair, bit of dan- 

 druff or foul air may contain, or have adhering to it, 

 bacteria in great numbers and of undesirable species 

 which, once in the milk, will rapidly develop if the tem- 

 perature is right for their growth. 



Feeding of the Cows 



The feed given to the cows should be wholesome 

 and well balanced. If it is in a state of fermentation 

 or rotting, is very sour, contains large quantities of 

 water, like young grass, clover, mangel-wurtzel, beets 

 and carrots, when much soil is adhering to it, when it is 

 very cold or frozen, cows often get scours and soil their 

 switches, udders, and hindquarters and also the stables. 



The same thing happens if the nutritive ratio of 

 the feed is too narrow : the cows are getting too much 

 protein in the food in proportion to fat and other carbo- 

 hydrates. 



The dirt so formed is likely to come in the milk 

 either at the next milking-time or later, after it has 

 dried and is stirred up in different ways, sowing in the 

 milk large numbers of bacteria. 



Although one of the principal requirements for the 

 health of the cows and for an abundant milk-yield is that 

 the bowels be kept open and active, excesses should be 

 avoided and met with great care in the cleaning of cows 

 and stables. This should be done after each milking 

 and thoroughly. (See also Page 30.) 



Dusty and strong smelling feed should not be fed 

 immediately before or during the milking process. 



