The Goodland republic. [volume] (Goodland, Kan.) 1891-1907, 1898-09-02
Keeping NIX In Hot Fsather.

Inc following IS from EQ6 Kansas 6A-
pertinent station, Manhattan, Kan.
Many patrons Of creameries and
cheese factories cannot keep their milk
sweet for the daily delivery and more
lose Saturday nights and Sunday
mornings milk-One- seventh Of their
entire product. This loss IS unnecess-
airy and can be prevented by care that
can be given on any farm.
The sOuriug Of milk Is caused by BAG
terra which are in the dirt on the cows
udder, mixers hands, pals. strainer
aud cans, and in the dust in the air.
Under favorable conditions these BAG
terra double every twenty minutes, and
a single germ in a pail OF warm milk in
creases to eight germs an hour, g.
in two hours, 4,O96 in four hours, and
at the end Of twelve hours if unchecked
it would require eleven figures to write
the number Of bacteria springing from
a single germ. With careless milking
10000 germs have been found in a
cubic inch Of fresh milk
The first step in keeping milk sweet
is to get it clean, that is free from BAG
terra. Clean dairy utensils By rinsing
in lukewarm water, then thoroughly
scrub in hot water and scald with boil
ing water or steam and expose to sun
light. Boiling water and sunlight kill
the germs found in pals and cans.
Just before milking the mixer should
---,-L HI b,vIe - boE ,roEa- oe tho
dirt on the hands Is full of germs. We
milk in a pail that has a top sOIdered
to its sides. La the top q six-inch hole
is cut, into which fits a strainer. The
strainer is taken out to be washed and
the opening gives room for the wash
ing Of of the pail. This pail keeps the
bacteria in the fine dust from the cows
body from getting in the milk. Brush
the cows udder with a damp cloth Just
before milking and milk in a place
free from dust Strain the milk
through the ordinary wire screen and
through one thickness of canton fan
mel or four thicknesses of cheese cloth,
treating the cloth with boiling water
just before using. This method will
leave the milk with few germs
Cool milk as soon as drawn, for if
kept 20 or 30 minutes before cooling
the sour germs in it may double. The
colder milk is kept the longer it viii
keep sweet. Milk held at 40 degrees
has been kept sweet a week in August.
Sour milk germs grow best at blood
heat, at 60 degrees growth Is slow, at 80
growth Is very slow, and at SO it stops.
Water In Kansas wells stands at 81 de-
grees. With it clean milk can be cool
ed and held at GO degrees and kept
sweet easily thirty-six to fOrty-eight
hours in our hottest weather. The
best method of cooling is to use a cool
er in which the milk flows over a chill
ed surface in drops, cooling each drop
thoroughly and quickly.
After the milk Is cooled put the cans
containing it in a tank Of cold water
and keep at 60 degrees OF less. If the
dsiryman has a windmill this is easily
done by letting a small stream Of water
flow through the tank. At the Agri-
cultural college milk is kept good 48
hours without either ice or windmill
The milk is cooled to 60 degrees on e
Star cooler with we'll water, put IN four
quart cans and the cans set in half
barrels filled with we'll water. The
barrels are packed with chaf and the
water is changed night and morning.
Dairymen living a long distance from
the creamery or having only a small
Of milk can follow the college
methods and deliver their milk in good
every other day, saving a
heavy expense in 6auling.
In delivering to the creamery have a
cover on the wagon, cover the cans
with wet blanket, over which put a
dry cover. This will hold the temper
allure down until the milk arrives at
the creamery. July % we made an ex-
animation Of the milk delivered at a
creamery and found the lowest tenn
persture to be Il degrees, while three
fOurths of the patrons delivered milk
at so degrees or higher, one patrons
milk standing at 81 degrees. at such
temperatures milk might leave the
farm sweet aud arrive at the creamery
sour. Milk carried in a covered wagon
but without blankets over the cans,
raised 10 degrees in hauling one and
one half miles.