256 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



The barn is capacious, there being 1800 cubic feet of air space to each 

 animal, or over four times the amount usually allowed in dairy barns. 



It is well lighted on all sides, and well arranged to secure the sanitary 

 requirements and the quiet so essential for dairy cows. The stalls and 

 mangers are roomy, and constructed with special regard to the comfort 

 and cleanliness of the animals. All inside construction is madeiof dressed 

 lumber, and thus is easily kept clean. 



The cows are well bedded with clean straw frequently renewed, and 

 the floors and gutters are scrubbed each day. No dirt or filth is allowed to 

 accumulate, and every precaution is taken against dust and bad odors at 

 milking time. 



It has been found by experimentation at the University that most of the 

 filth and bacteria that find their way into milk come from, the surface of the 

 udder during the milking process. To prevent this contamination, the 

 loose dirt is brushed from the sides and bellies of the cows, the udders are 

 washed and wiped, and the milkers are required to cleanse their hands and 

 put on clean white suits and caps. The first milk drawn is rejected, as it 

 contains many bacteria which have developed in the milk at the orifice of 

 the teat since the last milking. As soon as drawn, the milk is removed to 

 the milk room, where it is weighed, strained and sampled for testing. 



Within five minutes after being drawn, the milk is in the dairy, 

 aerated, and cooled to 50 degrees Fahrenheit. Cooling to this tempera- 

 ture almost entirely prevents the growth of bacteria, and thus increases 

 the keeping quality of the milk. When the milking! is completed, the 

 milk is agitated to incorporate again thoroughly any cream that may have 

 risen. Since such low temperatures are unfavorable to creaming, the 

 methods here employed very largely retain the fat in the body of the milk 

 — a point of great value when intended for direct consumption. After a 

 thorough agitation the milk is put into sterilized bottles and immediately 

 sealed with paraffin pulp caps to protect it from contamination. It is 

 then placed in the refrigerator and held at 40 degrees Fahrenheit until 

 delivered. 



Cream is quickly obtained by passing milk through a centrifugal 

 separator that has a speed of seven thousand revolutions per minute and 



