188 MODERN BUTTER MAILING. 



to be almost imperceptible. This is a striking illus- 

 tration of the development of germs under different 

 tciiipc^raturcs. When we consider that one germ 

 often reproduces itself every twenty minutes it is 

 not surprising that milk or cream can become bad 

 so quickly. 



239. Care and cleanliness. It is obvious that the 

 l:aclerial content of the milk is greatly affected by 

 various methods of handling and that there is a 

 close relationship between the bacterial content of 

 the milk and the different fermentations wljich man- 

 ifest themselves from time to tim(; In our efforts to 

 insui-e a good-keei)ing article we are impressed with 

 the need of having the utmost care exercised in the 

 handling of milk before it is received at the factory 

 or central plant. But unfortunately we sometimes 

 fail to recognize or to remember that after the milk 

 arrives at the central plant it still needs to be care- 

 fully and intelligently handled. Not only should 

 milk be heated to a high enough temperature to de- 

 stroy undesirable germs, but the temperature should 

 be uniform, and must be maintained for a sufficient 

 length of tim(^ to insure the destruction of those 

 germs. It must also be borne in mind that the 

 temperature must not be so high ;)s to impart a per- 

 manent cooked flavor to the product. 



It is to be deplored that cleanliness, that all-ini- 

 portiint factor in the handling of milk, is so often 

 neglected at the factory or milk depot. When this 

 is the case all the car(^ which has previously been 

 bestowed upon the milk is practically undone. Otto 

 P. Hunziker, of the Dairy Division of Cornc'll Uni- 

 versity, in a recent bulletin on "The Handling and 



