348 



PRODUCTIVE FARMING 



which will produce bad flavors in milk and its products. 

 Milk is a substance very favorable to the rapid development 

 of both classes of bacteria. These multiply very rapidly 

 if the milk is kept warm. There are many ways in which 

 bacteria find their way into milk. Some of these are from 

 the coats or hairs of the cows, from the dirty hands and 

 clothing of milkers, from flies that fall in, from dirty pails, 

 cans, strainers, bottles or other utensils, from dust or other im- 

 purities in the air of barns, milk-rooms, and homes (Fig. 213). 



FIG. 213 A. 



FIG. 213 B. 



FIG. 213 A.. Dark. Bad construction. Difficult to keep clean. 

 FJQ. 213 B. Good construction. Smooth floor, walls, and ceiling, plenty of 

 light, easy to keep clean. (Animal Industry.) 



Pure Milk. Milk of a healthy cow contains no germs 

 while forming in the udder. They get into the milk in the 

 ways mentioned in the last paragraph. By pure milk is 

 meant the properly-handled product of healthy cows. 



To keep dirt and bacteria out of the milk the barns should 

 be kept clean. This is made possible only by having the 

 floors, walls, and ceilings smooth and tight (Fig. 214). 



Direct sunlight through large south windows will help 

 to destroy many bacteria in barns (Fig. 214). 



The air must be free from dust at the time of milking. 

 Feeding should be done after milking instead of before. 



