The sun. [volume] (New York [N.Y.]) 1833-1916, 1901-11-03

Z AbN a'N' ''c'AA 'as' 'af ''sss
cient 10 account for the contamination.
Much dirt easily gets into the milk from
the body o. the COW: and the more care
taken TO keep the surface OF her body clean
the greater Is the probability that the milk
will be pure, II precaution Is also taken
to see that the persons attending her and
the vessels in which the milk is contained
are likewise free from dirt. In a clean
barn where the mixers were careful and
clearly in their habits, the COW were neg
lected and not properly cared for.
Four Of these dirty cows gave an average
count o. 20 1000 bacteria In the milk. -Four
Of these cows were then cleaned, and when
again milscd by the same man they were
found to give milk which was found TO have
only 1900 germs to the cubic centimeter.
1t was found that the milk collected
by certain men always gave a high count
when they did not take sufficient care of
their hair, hands and finger nails, and
when they used tobacco or wore dirty
clothing.
The milk pail and %strainer must be scrup-
ulously clean. When this precaution is
neglected the milk will always contain a
great number OF bacteria. In one instance
when an ordinary pail and ~trainer were
Used the count wa 10 900. On this same
day when a sterili1ed strainer was en-
ployed, these cows gave milk which had
but 5000 bacteria in it. When the proper
precautions are taken to insure cleanli-
ness the ordinary so-called COW odor" is
not to be detected in the milk.
The future condition Of the mill; depends
upon it's careful handling during the first
few minutes after IL is received from the
cow. At a temperature of IS degrees
Fahrenheit the bacteria which may nave
fallen into the milk are not able TO grow.
In warm weather. should II be allowed to
stand more than an hour without being
cooled the milk will not keep sweet even
il the premises are In a sanitary condition.
While the temperature Of the milk Is
brought below IS degrees Fahrenheit with
in twenty or thirty minutes from the time
of milking, a low bacteria count invariably
follows. IL all the other requirements are
attended to. Should the temperature be
allowed 10 rise only a few degrees the bac-
terra will increase in number with great
rapidity.
For instance, milk was collected from
clean COWS in a clean barn. and the aver
age count from the pail was 1000. II was
then cooled by n slow process To 80 degrees
instead OF the necessary degree Of cold
which is As degrees. Two hours later
with his slight difference in temperature
the bacteria had increased from 1000 TO
1900 to the cubic centimeter. The milk
mus, be kept cool during its transportation.
The Medical Commissioners in the course
Of their work paid thirty visits TO various
sources of supply, some at a distance of
$50 miles. To study the problems presented
il was at times necessary to devote several
days to one place.
They visited one farm and at the first
investigation the milk gave a count of
i55, OO germs 20 the cubic centimetre A
number OF defects in the management
Of the place were pointed out and when
these were corrected, at a subsequent ex-
animation made four days later, the BAG
terial count was reduced to 1900. This
was not an exceptional case. but the ex-
pcricnce was repeated four different
times when the commissioner inspected
other places.
To obtain such results IL II not essential
to have an elaborate plan All that IL
required is intelligent attention to detail
A small dealer can easily produce clean
milk This wa, demonstrated when the
examination Of the milk from the farm
Of a man doing a limited business showed
the presence of 40 .GU bacteria.
Eight DAYS after when b" had acted on
the suggestions offered. the milk Was tested
and gave a count ~ $40 In fact. without
exception. every dealer making the effort
has teen able Il bnng hi milk up 10 the
required standard