. Elementary principles of agriculture; a text book for the common schools. lpox, typhoidfever, diphtheria, etc., and are certain to find their wayinto the product if the person afflicted is permittedto come in contact with the milk or butter. 362. Cleanliness of the Stable. At best, the stableis difficult to free from bacteria. The great naturalenemies of bacteria are light and sunshine. The stableshould be kept clean, and there should always be pres-ent an abundance of fresh air and sunshine. The darkcorners of the stable, filled with dust, are the housesof millions of germs which finally fi
. Elementary principles of agriculture; a text book for the common schools. lpox, typhoidfever, diphtheria, etc., and are certain to find their wayinto the product if the person afflicted is permittedto come in contact with the milk or butter. 362. Cleanliness of the Stable. At best, the stableis difficult to free from bacteria. The great naturalenemies of bacteria are light and sunshine. The stableshould be kept clean, and there should always be pres-ent an abundance of fresh air and sunshine. The darkcorners of the stable, filled with dust, are the housesof millions of germs which finally find their way intothe milk and make it unfit for human food. 363. Care in Milking. When milk first comes from Farm Dairying 255 a healthy cow, it is clean, wholesome, and free frombacteria or germs. It is also known that it is possibleto produce milk with comparatively only a few germsby the exercise of care in milking. The care in milkingconsists in clean hands and clean clothes on the partof the milker, and the proper cleaning of the cowsudder before the milking Fig. 164. Revolving barrel churn. 364. Care in Keeping Milk. Milk is very susceptibleto bad odors as well as germs, therefore it should beremoved to a cool, clean place as soon as milked. Themilking should precede the feeding, as there is alwaysmore or less dust present in feeding hay, and otherundesirable odors are present when feeding silage orroot crops. As soon as milked, the animal heat and 256 Elementary Principles of Agriculture animal odor should be removed by thoroughly airingand cooUng the milk. 365. Churning. The size, consistency and numberof the butter-fat globules is not always the same. Theobject of churning is to cause these many, minute fatglobules to unite to form larger ones. This is broughtabout by agitating the milk in such a way that theglobules will rub against each other and unite. Astemperature greatly affects the consistency of theglobules it also affects the nature of the result in c
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