The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1906-04-11

by the mixer, ana Wneal SEE Is heIse.i
undergoing various motions. there is
constant falling Of bacteria into the
milk by means Of the dust. hairs, ETC..
which reach the milk. This is not
mere theory, but fact which has
been demonstrated many times.
The air has been regarded as one of
the fruitful sources Of bacteria con-
tamination, but the statement needs
slight explanation. The ordinary out
of-door air:on farm does not contain
bacteria in very large numbers, and II
the milking were done out in the open
the air would not be very large
source Of contamination. A fact which
has been established by experiments.
In small barns, where milk is COM
monty drawn. the presence Of many
cows which are constantly dropping
dirt and dust from their skins, often
in large quantities, renders the air
much more likely to be filed with bac-
teria-laden dust. Throwing down hay
and other food creates dust which
has been found to contain large guam
titles Of bacteria. If the milking Is
done while the air is thus laden with
dust. large numbers Of bacteria may
settle on the milk pail. L has been
found By tacterioloical tests that the
kind ana number Of bacteria in milk
are generally modified by the kinds If
food and the conditions Of feeding.
The mixer may be a serious source
Of contamination when ne comes IN
contact with a person with a conta-
gious disease. The bacteria capable
of producing such diseases in man are
more likely to be associated with the
mixer than with the cow, and the
contamination of the milk during the
milking by bacteria from the mixers
hands and clothing, is, therefore, NOR"
likely to affect the wholesomeness OF
the milk than bacteria from other
sources. The clothing which an ordi-
nary farm hand wears becomes very
much loaded with bacteria, and these
are sure to find a way into the milk
pail. If his hands are not clean it is
certain that the friction of the hand
Jn will
the bacteria from his hand into the
milk. In considering the mixer as
source of contamination it should be
remembered that bacteria from man
are more dangerous to the human
health than are those from the COW;
and this applies not only to the mixer,
but to all those who subsequently
handle the milk.
A further source Of contamination
is the vessel into which the milk is
drawn. Under Ordinary farm condi-
tons it is practically impossible to
wash the milk vessels archaeological
ly clean. The most thorough washing
that may be given to them in hot wa
ter is insufficient to thoroughly wash
out or kill out all the bacteria. After
such a washing many bacteria will re-
main in the vessel attached to the
walls, and, though drying between
r1ilkings, they are not ct al injured.
and are ready to begin 10 feed, to
grow and to multiply as soon as the
milk pail is filed again.
Flies falling into the milk from the
time of milking to the time Of serving
on the table may be a source Of IN
fection, especially when there is ex-
posed source of typhoid germs around,
Or when tnere are any ANIMALS upon
the premises with infectious diseases.
Bedding may also be a source Of dis
ease germs for the milk.
1 have pointed out the most COM
mon sources Of contamination in milk.
Now I shall endeavor to suggest the
most practical means Of eliminating
the sources of contamination.
The normal udder is a source Of
contamination, which may be greatly
lessened by refusing the first few
streams of milk.
The milk from any COW with a dis
eased udder should be at once con-
demned. The milk from any cow with
a suppurating sore should be con-
demned and the COW isolated until
cured. The symptoms of a tubercu-
losis udder are very difficult to recog-
nize; so it is best for the dairyman to
have his herd tested by some veter-
marian as preventive measure.
The COW should he we'll groomcd.
V here she is not 10 be MIXED. Then
The udder should be s:,onged with Wa
ter and dried enough to prevent drip
ping \ ever brush TIE udder With
drster 3ust before milking, as tae