FARM DAIRYING 



taste, or a strong barnyard odor, and some make 

 the milk slimy or ropy, so that it can be drawn out 

 into long threads. 



Trouble from any of these is usually the result 

 of carelessness or unsanitary conditions. The 

 main precaution is to keep the entire surround- 

 ings, cows, milk pails, separator, etc., just as clean 

 as possible. These germs get into the milk at the 

 time it is drawn from the cows, or afterwards. 

 Milk in the udder is practically germ-free. It is 

 our duty to war against the entrance of bacteria 

 to milk. 



We need have no fear of bacteria in milk if 

 we practise cleanliness and use the two safest and 

 best means to check their growth — extreme heat 

 and cold. 



[162] 



