The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1893-01-24
Cleanliness in Handling MILK.


There is an important lesson In the result
obtained by the use of the separator, a ma
chine that by centrifugal force, and fnechanI-
cal devices, separates the cream from the
milk. The lesson con es from the elimination
OF another element than the cream, the in
UuritiCs. many Of which would not be detected
by the eye, though shown 10 DC Ill such quan-
titles, even IN milk that Is supposed to have
been carefully handled, as TO make one W!Sh
not to think OF them Us Incorporated in but
ter. These impurities are varied IN cuardc-
ter, ranging from earth TO the ury, dead Skin
that is removed from The udder ~ tue process
OF milking.
large percentage of foreign matter gets
into the mix before 1t IS removed from the
stable The mixer sits down, and after max
Ing two or Three passes across The uGuer with
his hand, to brush oil any loose dirt tnat may
be ciiugIng to il, begins milking, qultc unCon
sciOus, it would SEEM OF the very uhtldy con-
dltion Of things. Ii the mlker would let Il
ray OF Suutigh, fail upon the space between
his hands ana the pail, he would be SolleW hat
surprised and mortified At the tiuck shower
Of small impurities tAat would be seen con
s!antly settling down into the milk -pall, a
thorough preparation should be made before
milking. III the first place the floor upon
which the cows stand should be thoroughly
cows should be carctuiiy aarded and brushed
every day when standing i'll Che stable This
IS not SO important when they are Ill the pas
ture but even then ii pays.
Before beginning TO milk, a thorough clean.
ing OF the sides udder and under portion OF
each animal should be given. For this pur
cows SIDES can be easily swept down with
this, then, talAE. the nat side Of the broom
Il thorough rubbing can be given tne uunei
and belly. with piece OF cloth the uddeI
and teats can be carefully Wiped-the WAole
operation not occupying more thAn minute
for each COW. II is best 10 clean the Whoie
herd with the broom first, then follow with
the cloth. BY this time the dust VIII have
settled to Il considerable extent, and The
work can proceed rapidly and neatly.
1t is prcsupposed that the mixer hands
and pals are perfectly clean. There are sun
other chances for milk to become contAmi
mated. It requires very careful washing,
scalding and airing to keep the pans sweet
The simple pouring In, and out again, OF Doil-
ing water IS not enough. ih"y ShonlQ De
kent in boiling water for ten minutes al ieaSt
then thoroughly dried and covered MHk
set in open pans often receives dust ana I'M
purties from The surrounding atmosphere and
from the ceiling. The milk room should PC
thoroughly cleaned and Whitewashed, and It's
windows covered with fine netting.
Another source OF trouble Is the coDtamina'
ton Nv od0rs Milk ard butter are peculiarly
receptive Of odor8 ana all sources OF these
should be removed. Ii assurcdly requires con
slant care ana effort to make dairy prouuc
ti0ns hrst-class but their increased value
paws richly for all the extra trouble While IN
the matter of cleanliness, whether mere DC
Increased value not. nGide IN ones work
and a sense OF duty toward ones customers,
ought to induce Que to keep things sweet ana