ILLINOIS DAIRYMEN'S ASSOCIATION. I 2 5 



Pail No. 2 — First washing 1,782,500 



— Second washing 100,000 



— Third washing 62,500 



1,945,000 



When one considers that these pails were also steamed for a moment 

 alter thorough cleaning (as is the custom in handling the milk from our 

 University herd) it indicates that the number found under average con- 

 ditions would be even greater than this. 



The second factor to be considered is one that is generally overlooked 

 by most people. It is the germ life that somes from the inside of the 

 udder. We said at the outset that milk was secreted germ-free; as made 

 in the gland cells it is sterile, but as soon as it flows out into the milk 

 cistern it comes in contact with bacteria. If we look at the section of a 

 cow's udder it is easy to see why this is so. The direct communication 

 tha^ it is possible to establish between the outside of the udder and the 

 secretory cells permit more or less of germ life to work their way up the 

 teat into the milk cistern and so on into the numerous folds and con- 

 volutions of the smaller channels. Here are ideal conditions for growth 

 if any germ does establish itself. Moisture, food, and warmth abound 

 and this is all a microbe 'needs to wax fat. In the few particles of milk 

 that inevitably remain in the udder, these bacteria thrive and grow. To 

 such an extent is this so that the first few streams drawn always contain 

 a very much larger number than at any subsequent time. The milk 

 secreted and withdrawn toward the end of the milking is much more 

 nearly as the cow made it, because the great majority of these organisms 

 are washed out by the fore milk just as a sewer is flushed with the heavy 

 flow of storm water. 



Generally speaking the forms found in the udder are the distinctively 

 milk bacteria. They are those forms adapted by nature to grow in milk. 

 They are for the most part in a vigorous, active condition, rapidly growing 

 because of the favorable environment in which they have been placed. 



The number of microbes that has been found in my experience in the 

 fore, middle and last milk of a milking is as follows: 



20 c. c. fore milk, 324. 



20 c. c. middle milk, 60. 



