CARE OF MILK AND CREAM 37 



it. The number of places where dust might collect on 

 the walls, stanchions, and the like, should be minimized. 

 The floors should be tight and easily drained and cleaned. 

 In order that clean milk may be produced, it is not neces- 

 sary that the barn be up-to-date in every detail. Many 

 old barns may be renovated satisfactorily. Fig. 7 shows 

 the exterior of a barn where milk equal in quality to " cer- 

 tified milk " is produced. The average number of bacteria 

 for one year was 5,133 micro-organisms to a cubic centi- 

 meter in the morning's milk and 5,000 bacteria to a cubic 

 centimeter in the night's milk. The interior of this barn 

 is seen in Fig. 8. In contrast to this building, notice Fig. 

 9, where it is almost impossible to obtain clean milk. 



30. The body of the cow has on it more or less dirt 

 and dross. Therefore, the udder and the flank should 

 be carefully wiped and in some cases they should be 

 thoroughly washed. In Fig. 10 Stocking ^ gives data 

 on wiping the dirt from the cow. This is a simple 

 and effective way to keep bacteria out of milk. It is 

 evident from the above figures that it pays to observe 

 this essential in the production of clean milk. 



The small-top milking pail is effective in keeping many 

 bacteria of the air and from the cow's body from falling 

 into the milk. The type of milking pail now in general use 

 has about two-thirds or three-fourths of the top covered. 



31. The utensils. — The condition of the utensils, 

 bacteriologically, is a consideration in obtaining milk of 

 good quality that must not be overlooked. Prucha and 

 Weeter ^ say that even under wide extremes in barn 



1 Stocking, W. A., Jr., Quality of Milk Affected by Common 

 Dairy Practices, Conn. (Storrs) Agri. Exp. Sta., Bui. 42. 



2 Prucha, M. J., and Weeter, H. M., Germ Content of Milk, 

 Univ. m. Agri. Exp. Sta., Bui. 199, p. 51, 1917. 



