Las Vegas daily optic. [volume] (Las Vegas, N.M.) 1880-1908, 1898-08-22
Keeping MIX In Hot Weather.
KANSAS EXPERIMENT STATION,
Manhattan. Kansas.

Many patrou6 OF creameries and
cheese foctories cannot keep their milk
sweet for the daily delivery and more
lose Saturday nights and Sunday morn
ing's milk-one-ssyenth Of their entire
product. This loss is unnecessary and
can be prevented By care that can be
given on any farm.
The souring Of milk is caused by bac-
terra which are in the dirt on the cows
udder, mixers hands, pals, strainer
and cans and in the dust in the air. Un.
der favorable conditions these bacteria
double every twenty minutes, and sim
gle germ in a pail Of warm milk in
creases to eight germs in an hour, 81 in
two hours, 4,O96 In four hours, and at
the end Of twelve hours If the growth
was unchecked II would require eleven
figures to write the number of bacteria
spring from single germ. With care
less milking 100000 germs have been
found 10 q cubic inch Of fresh milk
The first step in keeping milk sweet
is to get it clean, lie. ), free from bac>
teria Clean dairy utensils by rinsing in
lukuwarm water, then thoroughly scrub
IN hot water and scald with boiling
water or steam and expose to the sun
light. Boiling water and sunlight kill
the germs found in dirt in pals and
cans. just before milking the mixer
should wash his hands In hot water, as
the dirt on the hands is full of germs
We milk In pail that has top solder
ed to the sides In the top a six inch
hole IL cut, into which fits strainer.
The strainer is taken out to be washed
and the opening gives room for wash
Ing the pail. This pail keeps bacteria
in the fins dust from the cows body
from getting in the milk. Brush the
cows udder with damp cloth just
before milking and milk in a.place free
from dust. strain the milk through
tho ordinary, wire screen and through
one thickness of canton flannel or four
thicknesses Of cheese cloth, treating the
cloth with boiling water just before
using. This method will give milk
with few germs.
Cool milk AS soon as drawn, for if
kept twenty or thirty minutes before
cooling the souring germs in it may
double. The colder milk Is kept the
longer it will keep sweet. Milk held at
40 degrees has been kept sweet week
In August The germs which sour milk,
grow best at blood heat, at 60 degrees
growth is slow. at so very slow, and at
80 it. stops Water in Kansas wells
stands at about 81 degrees. With it
clean milk can be cooled and held at 60
degrees and kept sweet easily thirty six
to forty eight hours In cur hottest
weather. The best method Of cooling
is to use cooler in which the milk
flows over chilled surface IN drops,
cooling each drop thoroughly and
quickly.
After the milk is cooled, put the cans
containing it in tank of cold water
and keep at 60 degrees or less If I the
dairyman has a windmill this is easily
done by letting small stream of fresh
water flow through the tank. At the
Agricultural College milk is kept good
f0rty-eight hours without either ice or
windmill. The milk is cooled to go de-
grees on Star Cooler with well water,
put in forty-quart cans and the cans in
half barrels filed with well water. The
barrels are packed with chaff and the
water changed night and morning.
Dairymen living aiong distance from
the creamery or having little milk can
fellow the college methods and deliver
their milk in good condition every
other day, saving heavy expense for
hauling.
In delivering to the creamery, have a
coverao the wagon, cover the cans
with wet blanket, over which put a
| dry cover. This will hold the tempera-
ture down until the milk arrives at the
creamery. July % we made an exami-
nation OF the milk delivered at a
creamery and found the lowest tenn
perature to- be seventy-one degrees,
while three fourths of the patrons de.
| livered milkFat eighty degrees or higher,
one patrons milk standing at ninety
seven degrees. AT such temperatures
milk might leave the farm sweet and
'arrive at the creamery sour. Milk CAL
ried in covered wagon but without
blankets oyer the cans, raised ten de-
grees in hauling one and half miles.
Il