Show ft 1 b GERMS INACTIVE IN FRESH MILK bacteria do not become active for five hours later bacteria are not active in milk freshly drawn fron from the cow and may not become active until three to the hours later even if 11 the temperature Is at 70 de degrees grec says prof J D brew of cornell university tiie the period of readjustment or germicidal period varies according to conditions milk illk with a low bic bacteria teria count will stand longer NIt without hout increasing the number of bacteria than will milk with a higher count the alie addition of large numbers of bacteria from utensils or from dirt will shorten the period it Is safest to cool the milk to 50 degrees at once and remove all doubt but this period of inactivity explains why many dairymen can deliver warm mornings milk to grade A plants and still have a low count most of this mornings milk is about two hours old stirring the imick in the can Is good practice but there Is no reason to stir it more than once and that not until after the can has stood in the vat at least a half hour in an unstirred can the center will remain warmer than the outside layer cut but if the water in the vat Is sufficiency cold this warm cone in the center of the can need cause no worry because the germicidal action of the milk will retard growth and any cooling lengthens the period of that protection te tec whatever the leng length th of the geral bidal period when it disappears it is gone permanently if one should warm milk to 70 degrees for separation it should be cooled for bacteria growth may st start art at once |