182 CONTROL OF THE MILK SUPPLY 
an advantage, but the extent of the advantage has been overdrawn. 
The extra number of bacteria obtained in a pail of milk from the 
entrance of the fore milk, is very small compared with the larger 
number that enter the milk from other sources. 
Value of Trained Dairymen.—Apparatus without a proper man 
to use it is valueless. It makes no difference how many rules may 
be drawn concerning the dairy, how complicated the apparatus 
becomes, or how careful may be the directions given to the em- 
ployees, it is quite impossible to expect satisfactory results without 
properly educated and trained assistants. An untrained man will 
succeed in getting only bad results, even with the best of apparatus. 
The employees in our dairies at present are, in many cases, without 
any proper training. ‘They do not know the character of the prod- 
uct they are producing; they do not know the dangers to which it 
is subject; they do not understand the universal presence of 
bacteria. They are quite likely to believe the whole subject of 
bacteria in milk to be foolishness and not worth their attention. 
Under these circumstances, no matter how many directions are 
given or how much instruction there may be, satisfactory results 
will never be obtained. 
Cooling.—The importance of cooling the milk, and cooling it 
immediately, cannot be overstated. When milk is drawn from the 
animal, it is at a temperature to stimulate the growth of bacteria 
to their utmost. It is true that, for a while, because of the so- 
called germicidal property of milk (see page 150), the bacteria do 
not grow; but this condition lasts only a short time, after which, if 
the milk is warm, they begin to develop with great rapidity. But 
if the milk is at once reduced to a low temperature, the bacteria 
that have found their way into the milk will not grow very rapidly. 
These facts are so simple as hardly to require statement; but, un- 
fortunately, many a dairyman, although he may theoretically 
understand them, fails to appreciate their importance. The es- 
sential point to be emphasized is the necessity of immediately 
cooling’ the milk to a temperature as low as 40°F. if possible. It 
