26 



Illinois State Dairymen s Association. 



Member: — Is there any difference in the other sohds? 



Mr. Lane: — No great difference. Tables show variations 

 both ways but there is not a great differnece. Some tests with 

 which I have been famihar, sometimes run higher and sometimes 

 lower, depending perhaps on the individuality of the cow. 



Mr. Newman: — Mr. Lane mentioned the milking machine, 

 I would like to ask if he finds the bacteria in milk produced by 

 the milking machine were less in number than by hand milking? 



Mr. Lane — At the contest in New Hampshire, which was 

 just two weeks ago, the milk drawn by the machine won first 

 prize and also the cream from milk drawn by the milking 

 machine won first prize in a contest where there were ten entries. 

 That might not always hold good, it depends altogether on the 

 care of the milking machine. In a dairy where the milking 

 machine has been used, I have found bacteria up to three and four 

 million and that same dairy, by properly sterilizing the milking 

 machine, would get down to four hundred, so you see it is a 

 question of cleaning the machine. It is possible to keep the bac- 

 teria down with the milking machine and it is possible to keep 

 them down with hand milking, in either case it is a question of 

 care. 



Member: — I have been asked to give my experience. A 

 good many years ago, as much as thirty years ago, to test the 

 action of the atmosphere on milk, I sealed milk as soon as pos- 

 sible after it was drawn from the cow and cooled it down as 

 soon as I could. I made butter from a quantity of milk secured 

 in that way and submitted it to all the experts in the country at 

 that time, and I found milk treated in that way would keep as 

 long again as the same milk cooled just as cool and yet exposed 

 to the air. I usually made my butter with open, deep setting 

 cream, but the other was sealed as quickly as possible after milk- 

 ing and it would keep from souring as long again after that 

 treatment and the butter was pronounced perfect as far as flavor 

 was concerned. I do not know anything about the texture. 



Mr. Lane: — The gentleman has brought up a good point. 

 Sometimes we say we have to aerate milk in order to drive off 

 the animal heat, the animal odor, and so on. There are no ani- 

 mal odors in clean milk, and the heat in milk is not any dift'erent 

 than any other kind of heat. As the gentleman said, if we draw 

 the milk from the cow directlv into a clean bottle, seal it and 



