The Bacillus of Long Life / A Manual of the Preparation and Souring of Milk for Dietary Purposes, Together with an Historical Account of the Use of Fermented Milks, from the Earliest Times to the Present Day, and Their Wonderful Effect in the Prolonging of Human Existence

by Loudon M. Douglas

Milk Management.—There have been many excellent tables of rules published for the management of dairies in different countries, but they are necessarily framed within certain limitations which apply to all. The following is an excellent set, which put concisely the conditions necessary to be observed in the modern cow-house:

1. The cow should be sound—no disease should exist in the animal.

2. The feed should be good and free from aromatic substances. If these aromatic foods are used, they should be employed according to those methods which will not cause odours or flavours to appear in the milk.

3. The cow should be groomed, and hair about the udder preferably clipped.

4. The udder should be moistened during milking.

5. The milker should be a neat, tidy person.

6. The milker should be free from disease, and should not come in contact with any communicable disease.

7. The milker's clothes and hands should be clean while milking.

8. The pail should be sterilised.

9. The stall should be such as to reduce the amount of disturbance of dust and dirt.