becomes very viscous; it may he strung out in long rope- 

 like threads. The sliminess of milk is due to bacteria 

 which are found in the water that is used for cooling 

 and cleaning', in the air of the stables and in the dust. 



The trouble may easily be carried from one farm 

 to another. Great care should therefore be taken that 

 no pails and milkcans that have been used in the produc- 

 tion and transport of slimy milk get to another, not in 

 fected farm. 



Slimy milk does not become sour, it cannot be sepa- 

 rated and clabbers when boiled ; it is unfit for creamery 

 ] nirposes, except perhaps for cheese making. 



Where the trouble appears the strictest cleanliness 

 should be practiced. All the milk-tools, milkcans, the 

 clothing- of the milkers, must be thoroughly cleaned and 

 vashed in boiling \vater. Hot water and soda with a 

 little lime added to it will prove an efficient remedy. The 

 rinsing must ahvays be done with toiling hot water. 

 Under no conditions should cold water be used. 



If tank-cooling is practiced, the tank must be daily 

 cleaned with soda and lime and some formaldehyde 

 added to the cooling water. 



Whitewashing the stables and the milkhouse is 

 strongly recommended. 



Garget and Inflammation of the Udder 



Milk produced by cows that suffer from these dis- 

 eases contains a great many undesirable bacteria, often 

 a long time after apparent recovery and should not be 

 sent to the creamery before the cows are cured. 



Other Milk Defects 



Blood\ Milk. Bloody milk is a regular apparition 

 in creameries, particularly at the time when the cows 

 ireshen. Colostrum-milk often contains a considerable 

 quantity of blood. Milk may also become bloody by in- 

 jury to one or more of the quarters of the udder, by 



51 



