. Market dairying and milk products. When the udder and flanks of the cows were wipedwith a damp cloth, the number of bacteria per c. c. was716; when not wiped the number was 7,058, or ten timesas great. 3. When the cows were not brushed just before milk-ing the number of bacteria per c. c. was 1,207; whenbrushed just before milking, the number was 2,286, ornearly twice as great. 4. When students who had studied the production ofclean milk did the milking, the number of bacteria perc. c was 914; when the milking was done by regular 38 MARKET DAIRYING unskilled milkers the number of bacteria wa
. Market dairying and milk products. When the udder and flanks of the cows were wipedwith a damp cloth, the number of bacteria per c. c. was716; when not wiped the number was 7,058, or ten timesas great. 3. When the cows were not brushed just before milk-ing the number of bacteria per c. c. was 1,207; whenbrushed just before milking, the number was 2,286, ornearly twice as great. 4. When students who had studied the production ofclean milk did the milking, the number of bacteria perc. c was 914; when the milking was done by regular 38 MARKET DAIRYING unskilled milkers the number of bacteria was 2,846, orthree times as great. Wiping or washing udders before milking not onlyvery materially reduces the bacterial content of the milk,but also lessens the amount of dirt to a very great has shown that the average weight of dirt whichfalls from muddy udders during milking is ninety timesas great as that which falls from the same udder afterwashing, and when the udder is slightly soiled it iseighteen times as Clean Milking. (From Da. Div„ U, S. Dept. of A.) CHAPTER IV. COOLING AND AERATION OF MILK AND CREAM. Importance of Low Temperature. Milk always con-tains bacteria no matter how cleanly the conditions underwhich it is drawn. At ordinary temperatures these bac-teria increase with marvelous rapidity; at low tempera-tures their growth practically ceases. The effect of tem-perature on bacterial development is graphically shownin Fig. 57.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1912
