PRODUCTION OF MILK OF LOW BACTERIAL CONTENT. 15 
Fig. 9.—Condition of one of the cows during Experiment No. 4. 
During the experiment, which was continued from February 28 to 
April 10, 1916, the udders and teats of two cows were washed just 
before milking and the other two were not washed. When the udders 
were washed clean water and a cloth were used, and they were then 
wiped with another clean cloth rinsed in clean water. Small-top 
pails were used throughout the experiment, and the utensils were 
- sterilized. 
The results of the bacteriological examination of the milk pro- 
duced under these conditions are given in Table 4. The average 
bacterial count of milk when the udders and teats were washed was 
2,154 per cubic centimeter, and 4,524 when they were not washed. 
The average counts show relatively little difference from a bac- | 
teriological standpoint so far as the quality of the milk is concerned. 
An examination of the table, however, shows that there is more uni- 
formity of counts when the udder was washed than when unwashed. 
The samples from the washed udders ranged from 620 to 5,400, 
while those from the unwashed udders ranged from 1,090 to 20,000 
bacteria per cubic centimeter. The results indicate that under the 
_ conditions it is possible to produce milk with a very low bacterial 
count without washing the udders. If it is desired, however, to 
produce milk of a uniformly low count when fresh, it is advisable 
to wash the udders. | 
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