ILLINOIS DAIRYMEN'S ASSOCIATION. 



29 



In our experience both the fore milk and the utensils are the main fac- 

 tors of pollution; although the pails are steamed for a moment they 

 nevertheless often contain a considerable number of germs. The fore 

 milk with us assumes a relatively high numerical estimate, but that is 

 probably because other conditions are more improved. It probably makes 

 but Utile difference in the germ content of fore milk whether the herd 

 is kept in the ordinary manner or special endeavors used to keep it in 

 the best form. 



There is no question but that careful handling of the milk will result 

 in a very great reduction in the number of bacteria that find their way 

 into the same. This is evident not only from bacteriological tests made 

 on milk drawn under the best, and also under ordinary conditions, but also 

 from the increase of the keeping quality of the product. 



In the establishment of sanitary or certified dairies, where milk is 

 handled under most modern conditions, the increase in keeping quality is 

 very marked; such milk often remaining in a sweet condition for several 

 days, and sometimes a week or more. Whether this is important for the 

 butter or cheesemaker is perhaps another question. It is hardly probable 

 that the average milk producer can be induced to take as great care in 

 the securing and handling of the milk as is done in dairies that produce 

 milk under the sanitary or certified plan, but there can be no question as 

 to the effect which such methods would have upon the quality of milk if 

 these careful methods of handling were carried out. Even where milk 

 is destined for factory purposes, that is, made into butter or cheese, it is 

 much better to have the germ life reduced to the lowest number, and so 

 control the kind of fermentation than to have the milk highly infected 

 with bacteria through slovenly methods of handling. If this is done the 

 maker can have the fermentation under his control, and by the addition of 

 a starter, which he can choose, he can vary the product to suit the 

 demands of his trade, which he cannot do if the raw milk is brought to 

 him in a dirty condition and in an advanced stage of fermentation. 



Dairymen have learned many of these lessons in the severe school of 

 experience, but the reasons for the same is so palpably plain in the light 

 of bacteriological explanation that discussion would seem unnecessary. 

 It remains to be seen whether the words of the eminent German scien- 



