Show clanged changed methods in handling mills mil TIMM prefer klur rl neu iiri wo v tS hetti to 0 dmd 01 ah muli bok ill hk 0 aa how much da do the farmers and dalry dairymen men at of the united ates pay yay in toll to bacteria in milk of arriving at the anaw answer e r to ahli question representatives ot of baad laad l nd ine inc and dairy products companies of 0 new yo c recently met with officials ot at the state tural experiment station with the department ot of farms and marketa markets and the colloca of agriculture at the experiment station geneal the bacterial count la Is being used noro more and more as a basil to determining ter how much per pound a firmer Is to bo paid for or bis his milk getting the bacterial count under a riven given figure m bans millions of dollars annually to uncle same sams dairymen Dalr imen men themselves aro are bulhe to this question and where the milk P produced r educed la is a material part ot at the gincomo from the farm arm complete sanitary precautions are being 1 taken to insure a low bacterial count la the milk precautions eurt start at the begin beginning nin of milk production and continue el clear e ar through until the time the milk Is in the bands hands of the consumer to begin with properly ventilated ea eally eaily ily cleaned stables are provided plenty ot at Is given the co a platforms are built the richt leneth length to lac accommodate the particular breed of cows that are kept the gutter is built wide and deep the animal Is to clipped about the tb udder and flanks period WAN 1 an twy wu S eri cro tak teli 0 1 I f all 1 I 1 i aalf wr f 6 ret 7 1 18 oft i 0 cr rr techia lealar tto the cowa coys uro are e C boomed oar fully eer eair day dar and land just baturo miah law ln lye parti particles clea of dirt are ar bousho bauh am J when tho the cow is 1 rift 1 1 lib ith a damp cloth email ton in ro L ta Is aro used to roe iva in c tr m ibe the bovis utensils Uton rila suca 43 m il IK palle lle milic cans ml chilies kii d separators aro are thoroughly chia tenly sterAl lW after each the resh fresh bravn milk la 13 diatel re movel to the cooling tank where U la is cooled to a tempe attire of 0 fo so degrees to so 0 decrees degrees fabren helt on beldt at the dairy the creamery or the couden sery the same ex brevit sanitary precautions prevail whit white garbed workers wha who havo passed Ine lical inspection ho ob serve tulea 0 of personal i a as inell 11 an as hygiene in the handling ot of ona ara milk products go 0 o about their duties and Int eill gently immediately atter after the paa paz ot of whole milk it Is 13 bottled and the date of 0 bottling Is on the cap and the milk Is 13 usual usually lif sold b tore fore 31 36 hours have elapsed since VJ what a difference over the old timo anthous ot of handling melki it is f thesa these changed methods in the of the nation a milk supply that hue has swelled the individual 0 of milk t tj more 6 fi t callona per year |