SECRETION AND CONTAMINATION OF MILK. 23 
into graveling the roadways, to prevent their being cut up in 
wet weather. Level off the ground for a little space, seed it 
down, and cut the grass with a lawn-mower. If a dry spell 
comes, there is plenty of water in the well, and the lawn can be 
sprinkled by using the steam pump. These things would take 
but little extra effort, and all will agree that the result would 
fully repay the trouble. 
Why should it not be the rule that a cheese factory is to be 
kept not only clean, but attractive as well? 
QUESTIONS ON CHAPTER II. 
1. Describe the structure of the udder of a cow. 2. What 
can be said about the secretion of the milk in the udder? 3. How 
do samples of the fore milk and strippings compare as to fat 
content? 4. How is the greater fat content of the strippings ex- 
plained? 5. At what time is the milk secreted? 6. What are 
the three sources of bad flavors in milk? 7. How does the flavor 
of feed get into the milk? 8. Will warm milk absorb odors? 
9, What are microbes or bacteria? 10. What can be said about 
the effect of different germs on milk? 11. What can be said 
about the bacillus known as coli communis? 12. How is milk 
infected? 13. What is the Wisconsin Curd Test and how is it 
used? 14. What is the value of the aeration of milk? 15. De- 
scribe some of the common aerators. 16. What can be said of 
the barn air at milking time? 17. Why should the cows be kept 
clean? 18. Why should a cow’s udder and side be dampened 
just before milking? 19. Why should milk be cooled after aerat- 
ing? 20. Why should the milk cans be covered over night? 
21. Why are wooden milk pails not to be used? 22. How 
should utensils be washed? 23. What is the effect of wet floors 
and rubber boots on a maker’s health? 24. How would you 
make the surroundings of the factory attractive? 
