The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1898-04-14

Is to have clean milk, and that the
largest profits are secured only when
| cleanliness is secured in every part OF
the work. Milk may be produced IN
sanitary stable by well-fed and we'll
cared-for COWS and drawn in a clean
ly tanner. These conditions contrib
ute much toward superior dairy PROD
ucts; but the good effects of such care
are wasted unless it be extended to the
utensils. When this fact is fully APP
preciated and proper attention is given
to cleaning and caring for utensils, the
quality of dairy products will 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 fine 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 is one of the CHIEF
things that enable one milk dealer to
charge 10 cents a quart while others
sell for 6 cents, or one butter-maker to
get 80 cents per pound for his butter
MACA OluClS lSNSltS odl ~ ShtS
1t is now we'll known that changes OF
milk are dependent upon bacteria, and
the rapidity with which these germs
multiply in milk has been frequently
referred to in publications of this de-
partment. Bacteria are especially num-
erous in and around a dairy, and they
get into the milk in many ways. The
difficulty is to keep them out; this re-
Quires the milk to be handled in such
a way that no contamination can. take
place. Theoretically this is easy, u
practically it Is impossible. 1t is pos
sible, however, to greatly reduce the
sources of contamination, one of the
most common and inexcusable OF
which is improperly cleaned milk YES
sells. Thousands of bacteria may De
concealed in a crevice so small tina 1t
can hardly be seen, and if these get
into the milk they may increase more
than n thousandfold in twenty-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 Geleterious effect is corre-
spondingly great. Improperly cleaned
churns contain myriads of bacteria,
which impart a peculiarly disaSreeable
favor to each churning. Cheeseman's
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 carelessness
in cleaning utensils either on the farm
or in the factory. Many city milk deal
ers have had like experiences. Theil
trouble is partly due to failure in cool
ing milk sufficiently to retard bacteria
growth, but it is also partly due to MOI
thoroughly cleaning the pals and cans
Some milk buyers insert specia
clauses in their contracts with farmers
relating to cleanliness. The losse;
from the neglect of the matter of clean.
ing utensils exceed those caused by the
addition of water or the abstraction o.
cream. Dirt in a solid or sedimentary
form can easily be removed from milk
but its bad effect cannot. Special
strainers, filterers or the separator will
make milk appear clean, but hone Of
them can take out bacteria or the
taints caused by them. A good water
supply is essential to cleanliness. Clear
spring water or that from a deep well
Is usually the best. Water from els
terms, shallow wells or streams is
sometimes satisfactory, but if it is liza
BILE to be contaminated by surface
drainage it is not safe. 1t may con
tain innumerable forms of vegetable
life and bacteria, which are capable Of
causing peculiar behavior in the dairy
There Is also a chance of some disease.
producing germs gaining entrance tt
he dairy through impure water.