The Portland daily press., 1898-09-22
MILK IN HOT WEATHER.

MILK IN HOT WEATHER.
How the Kansas Station Keeps 1t Sweet
With Caro- Possible ON Any Farm.
Many patrons Of creameries and
cheese factories cannot keep their milk
sweet for the daily delivery, and more
lose Saturday night and Sunday morn
ing's milk-one- seventh of their entire
product. This loss, the Kansas expert
ment station asserts, is unnecessary
and can be prevented by care that can
be given on any farm, which is as fol-
lows:
| 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.
Under favorable conditions these bac-
terra double every 30 minutes, and
single germ in pail Of warm milk in
creases to germs in an hour, 81 in Q
hours, 4,096 in hours, and at the end
of 10 hours if the growth was uncheck-
ed it would require II figures 70 write
the number Of bacteria springing from
single germ. With careless milking
500, 900 germs have been found in Gu
bic inch of fresh milk.
The first step in keeping milk sweet
is to get it olean-i. g., free from bac-
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 the
sunlight. 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 sol.
dered to the Sides In the top six inch
hole is cut, into which fits a 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 fine dust from the cows body
from getting in the milk. Brush the
cows udder with damp cloth just be-
fore milking and milk in place free
from dust Strain the milk through the
ordinary wire screen and through one
thickness Of canton flannel or four
thicknesses of cheesecloth, 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 30 or 80 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 de-
grees has been kept sweet week in
August. The germs which sour milk
grow best at blood heat, at so degrees
growth is slow, at 80 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
so degrees and kept sweet easily SO to
48 hours in our 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 so degrees or less. If the
dairyman has windmill, this is easily
done by letting small stream of fresh
water flow through the tank. At the
Agricultural college milk is kept good
48 hours without either ice or windmill.
The milk is cooled to so degrees on a
cooler with we'll water, put in 40 quart
cans and the cans set in half barrels
filled with we'll water. The barrels are
packed with chaff and the water changed
night and morning. Dairymen living a
long distance from the creamery or hav-
ing little milk can follow the college
methods and deliver their milk in good
condition every other day, saving a
heavy expense for hauling.
In delivering to the creamery have a
cover on the wagon, cover the cans with
wet blanket, over which put dry
cover. This will hold the temperature
down until the milk arrives at the
creamery. July 26 we made an exam
nation of the milk delivered at a cream
cry and found the lowest temperature
to be II degrees, while three-fourths OF
the patrons delivered milk at 80 degrees
or higher, one patrons milk standing
at 81 degrees. At such temperatures
milk might leave the farm sweet and
arrive at the creamery sour. Milk car
ried in a covered wagon, but without
blankets over the cans, raised 10 de-
grees in hauling 4 miles.