424 QUEENSLAND AGRICULTURAL JOURNAL. [1 Dec., 1898. 
Dairying. 
NOTES ON RECENT DAIRY RESEARCH. 
By Dr. C. M. Arxman. 
Ixvesticarrons have recently been carried out by Professor F. C. Harrison, 
at the Ontario Agricultural College and Experiment Farm in America, on 
the number of germs contained by milk; and how this germ content is affected 
by various conditions, such as contamination from the fore-milk (the first 
milkings), from the animal and the milker, from the air, and from the use of 
improperly cleaned utensils. In each case the number of germs present, and 
the species to which-they belonged, were determined; and the figures stated 
are those found to be present in a cubic centimetre (1; of an ounce). With 
regard to the number of organisms present in the milk, comparison was 
instituted between the milk produced on the College Farm, where the utmost 
precautions were taken towards minimising, as far as’ possible, the access or 
microbic life to the milk, with that sold in the nearest large town. In the 
case of the milk produced on the Experiment Station Farm, it was found 
that the number of bacteria present varied from 8,000 to 18,000 per cubic 
centimetre ; while inthe milk bought from the ordinary retailers in the town the 
numbers present ranged from a minimum of 121,000 to amaximum of 1,200,000 
per cubic centimetre. It will thus be seen how striking is the difference 
in the germ content of milk produced where the utmost precautions as to 
cleanliness are exercised, as compared with that produced under ordinary con- 
ditions, and after it has been subjected to various careless processes of handling. 
With regard to the number of germs present in the fore-milk, Professor 
Harrison found that in the first few streams of milk removed from the teats 
they varied from 18,000 to 54,000 per cubic centimetre; while the numbers 
present in the remainder of the milk amounted to only from 890 to 4,800 per 
cubic centimetre. These figures clearly demonstrate how important it is that 
the first few drops of milk from each teat should be milked into a separate 
receptacle and subsequently thrown away, and should on no account be mixed 
with the bulk of the milk. fait 
The importance of wetting the flanks and udder of the cow before milking 
was also clearly shown in the experiments conducted by Professor Harrison. 
Comparisons of the numbers of germs present in the milk when the udder and 
flanks of the cow were wetted, as against those present when recourse was not 
had to such measures, were instituted. The test was carried out by counting 
the numbers of germs falling into a pail one foot in diameter, in a minute’s 
time in each case. Where the cow was milked without wetting the flanks and 
udder, the numbers falling into the pail during the minute amounted to from 
8,000 to 17,000 germs ; while where the flanks and udder were moistened before 
the milking operation the numbers falling into the pail during a similar period 
of time only amounted to from 640 to 2,300. . 
Determinations of the numbers of germs in the air of the byre during the 
operations of feeding, bedding, cleaning up, &c., as compared with the number 
present in the air one hour after these operations had been made, were also 
carried out. In the case of the bedding operation, the numbers falling into a 
pail one foot in diameter during a minute’s time amounted to from 12,000 to 
42,000 ; while one hour later thet numbers had decreased from a minimum 
of 483 to a maximum of 2,300, From a comparison of these figures, it is 
evident that much benefit would ensue from either moistening the fodder 
