Show protection FOR MILK AND CREAM cleanly conditions are essential for products v filth and manure when they gain entrance to milk and cream gle give these products their respective odors and flavors they further i them with many m any species es of bacteria which fermen the product decomposing one or more of lot its ingredients producing objectionable odors and nd fan vors and yield ferm ferments ants which in turn have the of decomposing the product and deteriorating it in in order to avoid unnecessary con tami lamination nation ox oi milk cr cream eamand and butter these products should be produced and handled under cleanly the barnyard should be kept dry and free from rom manure so that the alie cows cos tire are not compelled to wade knee deep in mud before they enter the stable the stable must be kept free from fram accumulation of dirt and manure e ahei alie manure should be removed at least once dally the bedding must be clean and the stable must be sufficiently ventilated to eliminate strong ind and manure odors tiie the floors should 1 I be sprinkled with before seep ing and the sweeping must b done several h hours ours before milking so ap n to give the dust in the air h a chance bance to settle before the milk Is exposed to the stable air the cows must be kept clean by preventing them from lying down bu on a filthy floor and their udder and flanks should be wiped off with d a clean damp cloth cleth before milking commences the currying of the cows should be done after and not no b before milking |