The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1900-06-18
MILK AND CREAM.


'aThe SQUIRTING of milk" said Prof. II. E.
Van Norman. dairy assistant at Purdue
agricultural experiment station. 'is due to
bacteria. These bacteria are minute forms
of plant life. and. like corn or any higher
plant their life depends on temperature.
food and moisture. Milk is a perfect food
for these bacteria. which are common in
the air OF the milkroom and constable as
well as on the COW and the hands of the
mixer. 1t contains the food and moisture
and summer weather furnishes the most
desirable temperature for their rapid
growth. The care of the milk then should
be such as. first. 10 prevent as far as pos
sible the entrance of these germs; secondly.
to retard the growth of those which do
gain access to tAe milk. The body Of the
COW, the hands of the mixer. the air. and
the seams of the milking pail and other
milk utensils are the common sources OF
infection
.In the summer time. the TANKS OF the
cow are usually free from manure. but her
hair is well filed with dust. especially II
the pasture borders much Travelled road.
Frequently the COW wades in ponds and
streams and the udder gets coated with
mud which dries on. At milking time the
mixer gives the udder and teats a few
strokes with his bare hand before milking.
bacteria laden dust into the milk IL the
mixer wet his hands with stream OF
milk this farther softens the dirt on the
teats and his hands, and the dirty milk
drips into the pail. carrying great many
bacteria with IL. To avoid this contamina-
ton the udder and surrounding parts
should be wiped or with damp cloth; this
not only removes much OF the dirt and be c.
terra, but leaves the hair damp, so that
what remains does not fall or readily. The
mixer should wash his hands thoroughly
and then milk with dry hands
ss7rhe Illinois Experiment Station" con-
tfnued Mr. Van Norman. finds that the
number of bacteria which fall into the
milk from an apparently clean, but un-
washed udGer is 900, compared with
80 when the udder has been washed just
before milking. In spite Of the best efforts.
some bacteria will get into the milk this
makes IL necessary 10 cool the milk as
ouicklv as possible to 50 degrees or below.
Professor Fraser said. before the Indiana
State Dairy Association, that at a tenn
perature of 90 degrees germs common to
milk multiply two hundred fold in one
hour. while at IS degrees only eight fold,
and at IS degrees are practically inactive.
ssrhe most economical way TO secure
this cooling Is with so-calied shotgun
cans (about eight inches In diameter and
TWENTY-FIVE inches deep. costing 60 10 IS
cents each). set in cold water. using ice
n possible; III not. use cold We'll water. In
the latter case AZ Is well TO change the
water in a couple OF hours. These cans
may be set IN any box. vat. tank or bar
rel which will surround them with water
as high up the milk comes. AT the end
of twelve hours IL the cans and watts are
needed the cream may be dipped off with
q cup, or, better. conical skinner; IL not
needed more thorough Dreaming Will be
secured II allowed to stand twenty-four
hours.
The cream can should also be kept In
the cold water until enough cream Il Sc
cared for churning. IL should be thor
oughly stirred when fresh cream Is added
ard none should be put in for twenty-fouI
hours before churning. During this time
the cream should warm up 10 about &
degrees 70 ripen for churning. Three hours
before churning IL may be cooled down e
g or So degrees This will make the butte,
"come" harder than IL churned Immediate
- after reaching the churning tempera
Gspns