PRODUCTION OF MILK OF LOW BACTEEIAL CONTENT. 



39 



Fig. 17. — Interior of barn at farm No. 1. 



sent practical conditions on the farm ; therefore the following ex- 

 periment was conducted under actual farm conditions to determine 

 their value when used by the average dairyman. 



A PRACTICAL DEMONSTRATION ON SIX FARMS. 



In order to demonstrate the practical value of the three essential 



factors previously 



mentioned they were 



applied on six farms 



in the vicinity of 



Grove City, Pa., with 



the voluntary coop- 

 eration of the dairy- 

 men. Five of the 



farms sent milk and 



one sent cream to the 



experimental cream- 

 ery operated at Grove 



City by the Dairy 



Division. It seemed 



advisable to have one 



producer of cream, in order to determine whether these factors would 



improve its quality. 

 The scores of the six farms, according to the dairy-farm score card 



used by the Dairy Division, United States Department of Agricul- 

 ture, were as follows: 

 44.1, 42, 40.5, 41.1, 

 40.9, and 38.4 out of a 

 possible 100. The in- 

 teriors of the barns 

 are shown in figures 

 17 to 21, inclusive. 

 The plan was to de- 

 termine, first, the bac- 

 terial content of the 

 fresh milk and cream 

 on the farm under the 

 existing conditions : 

 then to place in opera- 

 tion the three factors, 



namely, sterilized utensils, clean cows with clean udders and teats, 



and small-top pails. 



For the work small-top pails of the type shown in figure 2 were 



lent to the farmers, together with simple steam sterilizers which are 



described in Farmers' Bulletin 748. The method of operating the 



Fig. 18. — Interior of barn at farm No. 20. 



