Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1901-11-07

| Dairy Notes.
II is impossible to have clean
dairy products without at tie same
time having clean utensils and appa-
ratus, with clean rooms and pure air.
This is true OF the work In the cream
cry and the dairy as well as In the
farm house. The creamery is better
suited to the control OF conditions
than the farm house, but In spite Of
that fact many creameries are not
kept clean nor are the utensils with
which the employees work kept clean.
Yet with live steam and proper ar
rangement of steaming boxes there is
no need of allowing dirt to accumu-
late. 1t requires some science to wash
utensils properly. Tinware should not
be plunged into hot water at first, but
should be first rinsed in luke-warm
water. After the milk has been rinsed
of the vessel may be washed In water
as hot as the hands can bear, and soap
may be used. After the washing has
been thoroughly done the last rinsing
should be In boiling hot water. Then
the vessel should be put into the steam
tank and thoroughly steamed till all
bacterial life has disappeared. AS
last touch expose the tins to sunlight.
1t Is believed that one of the best ways
OF cleansing dairy glassware is to soak
1t In water heated gradually and in
which has been dissolved a quantity
OF alkali. After soaking till the glass
is apparently clean rinse 1t in hot
water and allow 1t to drain. The heat
In the glass will dry 1t. The creamery
or dairy building should be washed
daily with soap and hot water. Where
be daily burned up. This will destroy
the disease germs that too often exist
In 1t. 1t has been found that in very
many cases the germs of tuberculosis
exist in immense quantities in
this slime. The germs being quite
heavy are thrown by the centrifugal
motion into the refuse. If the refuse
be simply thrown out of doors the
germs become dry and float in the air
to be breathed by animals and human |
beings and perhaps be carried into
the milk and milk products. Burning |
is preferable to burying in all cases.
The following suggestions as to the |
methods to be used in creameries are |
the result of experience and will be
found useful: Do not spare the |
scrubbing brush in cleaning the cream
cry. Brushes and soap, though used
in considerable quantities, are money I
well invested. An old cream
cry man says that the refrigerator
room should be cleaned and aired once
a week. Some of the refrigerator
rooms are kept in foul condition, the
manager evidently desiring not to dis
turb the continuity of the low temper
ature. Even at low temperature 1t
is possible for dirt to exert bad in
duence on the products that are ex-
posed to 1t. The germs though latent
for time. may become active when
exposed to temperature suitable for
their development. The skim
milk tank should have constant atten-
ton. The manager of the creamery
cannot afford to have 1t become foul,
rs sooner or later that foulness will
be brought back to the creamery in
The milk of the patrons that use their
sweet milk cans for the purpose of
-aking home the skimmilk. In warm
weather, at least, the skimmilk tank
should be emptied every day and
washed out, and care must be taken to
10 the work thoroughly. This is one
" the greatest sources of bad flavor in
,utter. The cans of the
PATRONS should be also kept in mind
md the creamery manager can well
'fford to have them thoroughly washed
md steamed out frequently. How
ften will depend on conditions and the
legree Of cleanliness prevalent among
he patrons.