The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-04-28
THE DAIRY QUESTION.
PROFESSOR LINFIELD ON THE
CARE OF MILK.
Thorough Cleanliness in All the
Processes Is Observation-Disclosures OF
Interest to Dairymen.

] 5dIASISu 4IOLl CONSERVATION, and from
the experiences of many practical men,
may not be out of place.
| Milk is a variable and very unstable
compound. 1t varies much in compost
ton, the variation being mainly in the
proportion Of solid contained. An aver
age composition of milk in 100 parts is:
water, So; fat, 3.5; casien, Is; aIbu-
men, z; sugar. 43; and ash, parts.
II milk delivered at a factory tests be-
low rs per cent. fat or IL per cent. to-
tai solids, it will generally be found to
be an adulteTated sample, either wa
! tered or skinned. All Of the solids ex-
cept the fat are practically dissolved in
the water, giving a viscous fluid in
which the fat is emuleified Being
thus a nutritive liquid like other or
| gan1c substance, after II is drawn from
the COW, 1t is subject to rapid change.
The work of the dairyman is to so di-
rect and control those changes as to
| produce the more favorable results: for
TO prevent them, while possible, is
scarcely practicable.
In a previous letter referred to the
great necessity for good clean food.
healthy cows, clean stables, clean cows
ana likewise thorough cleanliness in all
the processes Of milking. This means
that the clippers should be run over
the hams of the cows and the dirt in
clined to collect there, kept off: thar
the COWS should occasionally receive
the benefit to be derived from a, curry
comb and brush and a little ''elbow
grease 1t pays; that tin pals only
should be used for milking; that the
mixers hands should be washed before
milking and after every few COWS; that
the cows udder should be brushed Off
and the teats wiped off with damp
| cloth before milking, and that the milk
er should never wet his hands while
milking the COW. The milk should be
| removed from the stable as soon as
possible and strained Immediately. Milk
| is very liable to be contaminated by its
surroundings; no substance that is
| produced on the farm is so easily IN
Jured. Germs of ferments which are
| floating everywhere in the air. and
much more thickly around the stables.
get into the milk, and finding there a
nutritive fluid, easily assimilated and
at temperature favorable to their
| growth, they multiply with astonishing
rapidity and in greater or less time
produce marked changes in the milk.
Some OF their organisms at certain
stages of their work are beneficial to
the cheesemaker, and others at all
stages highly injurious. This latter
almost always increase In proportion r.,
! liz 1e1Oh VI ClCdIllllESS Oh Inc cow and
her surroundings, or the milk and it's
surroundings Again many of those
| undesirable organisms work fastest in
the absence Of oxygen of the air. Cold
! Dod1es IN relation to the surrounding
medium are dbsOrptive while hot ar
warm ones radiate or give off. Putting
all the above facts together. we de-
duce another necessity in the handling
OF the milk; that is stirring it and
exposing 1t to a pure atmosphere. The
method is to remove the milk from the
stable to place where the air is pure
and then either Of the following meth
ods may be used in stirring and expos
ing to the air:
Pour back and forth from the pals
six or eight times, repeat in one-half
hour and again in another half hour
! tnen keep in a cool place till morning
Ihe mornings milk should be treated
the same and mixed with the evenings
milk just before it leaves for the fac
| tory, not before and it is best to keen
them separate till delivered as the
warm milk of the morning, added to
! the cold evenings milk freouentlv
causes rapid changes.
After the milk is in the factory can
take long handled dipper and lift the
milk and pour back three to five min
times at intervals
Three-Take small old pail Though
clean), punch holes in the bottom
solder piece of metal to one side
and tie rope to the handle. When
the milk is in the can let the pail
down II readily fills ITSELF and lift the
milk strains back into the can.
Four-Hang the nights milk ont
side on a slanting pole, with warm
roof over it, in two or three gallon fin
pals, stir occasionally in the evening
In all of the cases mentioned above
the mornings milk might be aired by
pouring.
Ffve-Use some of the aerating de-
vices advertised in any daily paper.
nearly all are good; some are verv
simple and cheap, others complicated
and expensive
Advantages to be derived:
Firstly thus stirring the milk and
exposing it to the air, we eliminate
much of the Objectionable odor the
milk may have got from the stable
and it is also to some extent cooled
which retards the growth of organ
lsms. OF the benefcent effects on this
point, have had many examples
though possibly one will illustrate At
a certain place 1 once boarded. INV
landlord kept a cow. His stable was
not the best, and though he tried to be
careful, that milk when warmed up
in either hot water or tea, had a verv
strong barnyard flavor. I suggested
that the milk be strained Immediately
and poured from one pail to the other.
in the open air, for at least a dozen
times. Ever after, the flavor was all
that any person could desire. Any
cheese-maker who has worked a year
or so at the vat has had similar fla
vors assail him.
4 Secondly exposing the milk to the
i atmosphere we encourage, in a meas
ure, the growth of those organisms
10 off III Io-
4 flavor in our product, which grow in
! the presence Of oxygen, while we de-
lstroy or check those that induce putri-
4 factive and other undesirable fermen-
tations. This is a very desirable point
to reach in chidder cheese-making as
"a certain amount of ripeness is re-
quired to give the most satisfactory
results. Remember, however, to al
ways aerate the milk right after milk
ing and while the milk is yet warm.
Then, after aeration, the milk may be
cooled, but not before. This AGRA
ton is just as important in fall, win
ter and spring as during the very hot
weather of summer.
On this. point Of thorough aeration
of the milk in a poor atmosphere.
every cheese-maker 1 ever met very
strongly insists. If it is properly done.
except in very warm weather, there is
no necessity for cooling the milk
where it is delivered at the factory
once a, day. This of course does not
lapply to milk for city delivery, or if it
has to be kept for two days. as then
the milk should always be cooled and
kept as cold as possible, which retards
all Preventative action Milk should
always be kept in a pure atmosphere.
and when cold should always be kept
covered.
If any factory manager will give a
|