ILLINOIS STATE DAIRYMEN'S ASSOCIATION, 135 



A. I could not answer that question only approximately because the 

 different species were not determined whether they were the diseased 

 germs or something else, so that it would be impossible to answer that 

 question. For milk for direct consumption, which I was speaking of more 

 especially, they are all objectionable. You don't want milk sour when it 

 gets to the creamery. 



Mr. Spicer: Isn't it one of the benefits in areating and cooling milk 

 that it prevents the absorption of bacteria that is not wanted as it comes 

 in contact with other things between the barn and where it is areated, or 

 the factory where used. In any exposure of the milk after cooling to 

 bacteria, the milk does not take on bacteria as when warm. Warm milk 

 will take on bacteria much quicker than cool milk? 



A. No I think you have the wrong idea there. This is supposed to be 

 true of odors. Warm milk will absorb odors more readily than cool. 



Bacteria cannot get into milk just because it is warm. If you have 

 a pitcher of milk standing here in a warm temperature it will absorb 

 easier than when it is cool, but if you have a pitcher of milk it will not 

 gather any more bacteria in a warm room than a cool room. 



Mr. Newman: Isn't that against all former knowledge? I supposed 

 when milk was brought into a room of 70 degrees it did not absorb odors 

 until cooler than the room. 



A. I did not say it would. If you want to get odors out of milk you 

 have got to warm it up. When you heat milk you can detect the odors 

 right away. It is a well-known fact that it gives off odors oftener when 

 warm than cool. I am not against areating, it is an excellent thing. 

 Farmers should both areate and cool their milk. What I was saying is 

 that areating alone does not stop the growth of bacteria. 



Mr. Powell: Would it be a satisfactory benefit for running this milk 

 through a separator immediately after it is milked? 



A. That is done in some cases because it areates to a certain extent 

 and some dirt is left in the separator, but the amount that is removed is 

 very small. Of course you take a creamery separator and you get an im- 

 mense amount of filth in the separator; it does remove some filth. 



Mr. Monrad: That German experiment proved that running it through 

 the separator removed one-half the filth contents of the milk. 



A. You run 10,000 pounds through a large machine and I don't think 



