The independent. [volume] (Lincoln, Neb.) 1902-1907, 1906-06-21
Agricultural Department



bacteria.
Professor King, of the New Yor
Vetlnary college, and Professor Pea
son, OF Cornell university, conducte
thlrty-tWo experiments for the pul
pose OF ascertaining the number q
bacteria present in milk under val
ious conditions.
When cubic centimeter of mill
or the cube of hundredth part of
| meter t39 inches), was exposed sey
en- minutes in passage behind tn
cows in the COW house, bacteria wer
| present to the number of $500. Whel
the same quantity of milk was ey
posed near the udder of the COW
! while the mixer was at work. tn,
bacteria present amounted to 142,
600; but when the udder was cleanset
before milking, this number was re
duced to ALSO. All of which show:
the Importance of wiping off the udde,
before milking.
Several pals were rinsed with but
termilk. One thousand centimeters
or about quart, of sterile milk was
put in each one and rinsed around
for about one minute The pail not
washed or rinsed contained 4,414,-
600 bacteria to the cubic centimeter
When the pail was rinsed with cold
water the number of bacteria per
cubic centimeter was only 10000.
When it was washed and i.insed with
warm water the number was reduced
TO 1880. When carefully washed
with brush and rinsed with hot wat
er, the number of bacteria was re-
duced to 1890. When carefully
washed with brush and rinsed with
hot water, the number of bacteria was
reduced to 1920. When carefully
washed and steamed in stcrilizcr
twenty minutes, the number was re-
duced TO 1900 per cubic centimeter.
When it was carefully washed, Gov
cred with a cloth, steamed in a ster-
ilizer twenty minutes, che number was
reduced to $500. When the pail was
carefully washed, covered with cloth,
and sterilized one hour, there were
but 1,200 bacteria to the cubic cent?
meter.
When the udder of the cow was
wiped with a dry cloth the bacteria
present in the milk then drawn NUM-
bered 10000 per cubic centimeter.
When the udder and flank were sub
sequently wiped with damp cloth
the number fell to $500. When
wiped with cloth dampened in a 4
per cent solution of carbolic acid the
number fell to 5000. The following
may also be interesting:
The number of bacteria per cubic
centimeter found in the milk direct
from the udder was 4SS: in the milk
pail directly after milking, 1929; in
milk in forty-quart cans with covers
on, cans in cooling tank, 1888; in
four hours after milking, cans still
in cooling bank, 10000. All of which
shows the importance of the utmost
cleanliness in handling milk If you
intend to keep it sweet.
Don't imagine that your milk sours
because 1t thunders. When milk sours
in the refrigerator, no matter wheth-
err it thunders or not, your milk house
or refrigerator is dirty, filled with bac-
terra. Keep everything absolutely
clean, and YOU will not have much
trouble with souring milk. Pasteurize
ing, or heating the milk to 1900 de-
grees, will kill all the germs which
cause milk to sour, and If set in cold
water and kept away from the stab
les, it will keep reasonably sweet for
twenty-four hours. For their most
rapid development bacteria require
summer heat, and they develop but
slowly in cans set in cold spring
watnr