PREFACE 



BECAUSE of the presence of dirt in 

 milk, bacteriology becomes a neces- 

 sary factor in the production of milk. 



It has been the aim of the author to set 

 forth practical methods for the exclusion of 

 bacteria from milk. In the following pages, 

 there is incorporated a system of operations 

 which has been successful in materially re- 

 ducing the bacterial contamination of milk, 

 from the moment it is drawn from the cow 

 until it is used by the consumer. 



To the veterinarian, the dairyman, and the 

 agriculturist it is stated that all intention of 

 invading their spheres of work is disclaimed. 

 The purpose is to render available the 

 special knowledge of the bacteriologist on 

 the ways of preventing contamination, and 

 regarding this in the light of a common good 

 it is hoped that these special workers will 

 receive it in a spirit of co-operation. 



The work in the field which supplied tHe 

 data for the book was performed under a 



grant from the Rockefeller Institute for 



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