The Bryan daily eagle. (Bryan, Tex.) 1895-1898, 1898-01-13

~ 10 nave eltAh MR. anu AhhA N"N ]
largest profits are secured only when /
cleanliness ~ secured In every part OF |
the work MIX may be produced In |
sanitary stable by well-fed aud we'll
cared-for COWS and drawn In a clean
~ manner. These conditions contrib
ute much toward superior dairy prod
ucts: but the good effects OF such care
are wasted unless Il be extended TO the
utensils when this fact u fully APP
preclated aud proper attention IL given
10 cleaning ana caring for utensils. the
quality OF dairy products viii be I'm
proved. a butter-maker whose prod
uct was described as Of very superior
flavor. being asked the secret process
by which such fino butter was made,
replied: Il have no secret beyond this:
am always very particular about
keeping thoroughly clean every vessel
with which the milk and cream come
IN contact" This Il one Of the chief
I things that enable one milk dealer TO
| charge 10 cents a quart Willie others
sell Tor cents. or one hu,tcr-makef to
get 80 cents per pound for his butter
when others receive but 20 cents
Il 10 now well known that changes OF
milk are dependent upon bacteria, and
the npldity with which these germs
multiply Ia milk has been frequently
referred 10 In publications OF this de-
partment Bacteria are especially mum
srous 10 and around a dairy. and they
get into the milk In many ways. The
iimCulty 81 90 keep them out, this re-
luires the milk 10 be handled IN such
way that no contamination can take
place Theoretically this b easy. but
practically Il Il impossible. Il Is pos
sible. however. TO greatly reduce the
sources % contamination. one OF the
most common and inoxcusable Of
which a improperly cleaned milk YES
sells. Thousands OF bacteria may be
concealed In a erevice 30 small that II
can hardly be seen, and II these get
into the milk they may increase more
than one thousandfold IN tweniy-four
hours. A little milk left under the rim
or about the ears" Of a tin pail har-
bors a much larger number OF germs.
and their doleterious effect 10 CORE
spondingly great Improperly cleaned
churns contain myriads OF baeteria'
which impart a peculiarly disagrceable
flavor 90 each ohurniug. Cheese-mak-
ers are frequently troubled by tainted
milk or floating curds. and a poor quail
ity Of cheese results These conditions
are often accounted for by carelessnesi
, In cleaning utensils either on the farm
, or In the factory. Many city milk deal
ers have had like experiences Theii
trouble Il partly due 10 failure In cool
ing milk sufficiently 20 retard bacteria
growth. but Il Il also partly due 20 no
thoroughly cleaning the pals and cans
Some milk buyers Insert specia
clauses In their contracts with farmer
! relating 20 cleanliness. Tie l0sse
: from the neglect % the matter Of clean
Ing utensils exceed those caused by III
addition Of water or the abstraction o
2 cream Dirt IN a solid or sedimeniarl
. form can easily BE- removed from milk
o but iis bad eject cannot Specia
J. strainers. hlterers OF the separator vii
make milk appear clean. but none o
them can take out bacteria or III
talnts caused by them. A good waite
b. supply IL essential TO cleanliness. Clea
(. spring water or that from deep wei
Is usually the best Water from els
!. terms. shallow wells or streams
sometimes satisfactory. but n Il Il la
bic 20 be contaminated by suriac
/. drainage u u not safe. Il may con
tain innumerable forms OF yegetabl
life and bacteria. which afe capable O
: causing peculiar behavior In the dairy
There h also a chance OF some disease
= producing germs gaining entrance {
y the dairy through impure water.