6J ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Multiplication of. bacteria in milk held at different tem- 

 peratures : 



Relative number of bacteria at the end of — 

 Milk held at — o hour. 6 hours. 12 hours. 24 hours. 48 hours. 



68 degrees F i 1.7 24.2 6,128.0 357,499.0 



50 degrees F i 1.2 1.5 4.1 6.2 



A tight floor in the milk house is indispensible ; cement is 

 by far the best, as it is easily cleaned and there are no pores to 

 absorb and hold spilled milk or other refuse. While the initial 

 cost is more, the final cost is less. 



Milk sours during thunderstorms, not caused by the elec- 

 tricity in the air but the hot damp atmosphere just preceding a 

 storm, (heat favoring the growth of the bacteria) which causes 

 the souring of the milk. 



As I said once before, I am quoting from the Government 

 Officials and State Officials regarding the different rules estab- 

 lished and where I have used statistics, and I want to give you 

 below the report of Profs. C. B. Lane and I. C. Weld of Dairy 

 Div. Department Agriculture to Hon. Secty. of Agriculture, on 

 competitive milk exhibits. 



"Most common defects found and those most readily seen." 



I. Foreign matter in bottom of bottle, consisting usually 

 of particles of manure, barn bedding, etc. This indicates care- 

 less and unclean methods in production and handling. 



II. Common defects in off -flavored milk from variety of 

 causes, mostly — 



1. Strong flavored feeds, such as turnips, garlic, etc. 



2. Feeding certain feeds or silage. 



3. From odors from silage and manure in stable. 



4. Particles of manure and dirt getting in milk. 



5. Bottles improperly rinsed after being washed with wash 

 powder. 



Dairymen readily detect these defects when they are pointed 

 out and appreciating the importance remedy them willingly. 



