one sent cream to the 
PRODUCTION OF MILK OF LOW BACTERIAL CONTENT. 39 
sent practical conditions on the farm; therefore the following ex- 
periment was conducted under actual farm conditions to determine 
their value when used by the average dairyman. E 
A PRACTICAL DEMONSTRATION ON SIX FARMS. 
In order to demonstrate the practical value of the three essential 
factors previously 
mentioned they were 
applied on six farms 
in the vicinity of 
Grove City, Pa., with 
the voluntary coop- 
eration of the dairy- 
men. Five of the 
farms sent milk and 
experimental cream- 
ery operated at Grove 
City by the Dairy 
Division. It seemed 
advisable to have one 
producer of cream, in order to determine whether these factors would 
improve its quality. 
Fic. 17.—Interior of barn at farm No. 1. 
The scores of the six farms, according to the dairy-farm score card 
used by the Dairy Division, United States Department of Agricul- 
ture, were as follows: 
44.1, 42, 40.5, 41.1, 
40.9, and 38.4 out of a 
possible 100. The in- 
teriors of the barns 
are shown in figures 
i to 21. inclusive. 
The plan was to de- 
termine, first, the bac- 
terial content of the 
fresh milk and cream 
on the farm under the 
existing conditions; 
then to place in opera- 
tion the three factors, 
namely, sterilized utensils, clean cows with clean udders and teats, 
and small-top pails. 
For the work small-top pails of the type shown in figure 2 were 
lent to the farmers, together with simple steam sterilizers which are 
described in Farmers’ Bulletin 748. The method of operating the 
Fic. 18.— Interior of barn at farm No. 20. 
