74 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



and it is his duty to protect the pubHc from unclean and unsani- 

 tary milk. So much about this side of the sanitary milk produc- 

 tion. 



Now we come to the vital factors in the production of clean 

 milk. I see my time is short. I repeat what I said on the start. 

 Most of us really know how to produce clean milk but we do not 

 appreciate the enormous importance of doing so. 



The production of wholesome milk can be summed up in 

 seven short words : healthy cows, wholesome food, cleanline,ss, 

 low temperature ; that is the whole thing in a nut shell. It is rea- 

 sonable that we cannot get healthy wholesome milk out of a cow 

 that is diseased. First of all, if a cow is freshened she may put 

 diseased germs in her milk; again if the cow has a local affection 

 or if she is in a run-down condition her normal body functions 

 are not normal and milk production is a physical function. When 

 she is on the farm it is just possible that some of the poisons do 

 not pass off through their natural channels and they may get into 

 the milk. Again when cows are not in normal condition, for in- 

 stance, it often happens that the albumen increases when cows 

 are not in a normal condition but even the properties of these 

 constituents change and may cause disturbances, such milk can- 

 not be made into a decent quality of milk products. Then again 

 there is a time before the cow produces her calf and shortly after 

 when her milk is not fit for consumption. 



It has been found by recent investigation that the cells which 

 we call collostal cells appear forty days before the cow drops her 

 calf. It is a good plan to keep back the milk of the last thirt3A 

 days at least before calving and from five days after. It is not 

 advisable to milk the cow up to calving time, it is a good idea 

 to dry her up two months before. If you happen to send such 

 milk that you get thirty days before or within five days after, if 

 you take such milk to the condensary, you are making all kinds of 

 trouble and spoil the whole lot of milk with which this milk you 

 deliver is mixed. 



The next point with reference to the cows is the feed. This 

 has already been discussed this morning. I might add we feel 

 that any food that does not interfere with the physical condition 



