Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1901-10-02

can bad milk that reduces the value
of the entire product of the creamery,
to the defective link of the guiding
chain of the engine? The man who
made the chain certainly did not pur-
posely place in it the defective link,
but the result to the man who lost his
life was the same. As fast as the milk
is drawn from the COW it should be
thoroughly strained, and some system
of cooling and aerating applied to it.
It is important that it should be cool
and areated in good atmosphere. I
infer that you have plenty of the right
kind of atmosphere. In the absence
of coolers and aerators cans contain
ing new milk should be set in water
and the milk agitated. Aerators,
however, that will answer a good pur-
pose can be produced for the low price
of $3.50. 1t is imperative that nights
and mornings milk should not be
mixed without being brought to about
the same temperature. The Elgin con-
densing milk factory requires the milk
to be cooled by the dairyman to IS
degrees Fahrenheit, and 60 degrees
when delivered to the factory. The
cooling of milk is an exceedingly i'm
portant part of thu patrons work, as
it is absolutely impossible for the
creamery to make good butter out of
poor milk. Bad or unwholesome
milk should not be allowed to pass
the weigh-can. 1t is the duty of the
buttermaker to return such milk to the
patron thus protecting himself and
the other patrons.
Flavor is the most important quail
ity in butter. It costs Minnesota
many thousands of dollars annually.
Prof. Hacker will tell you that in
scoring butter he finds it it's worst
enemy. 1t is true that favored
butter is not always caused by milk
that becomes contaminated before it
reaches the creamery. We however
believe that this is largely true. We
know of one creamery that lost $500
one month through favored butter.
We do not know the cause, but know
it had cause. The loss to the pa
irons was the same whether it was
caused by the sanitary conditions of
the creamery or by one or more of
the patrons furnishing contaminated
milk.
Milk as far as possible should be
delivered to the creamery in a spring
wagon. This prevents churning,
which causes loss in butter fat. In
the absence of a spring wagon some
hay under the cans will prove helpful.
A canvas cover over the wagon costs
but little, and is great protection.
We are now using one and find it
keeps the milk at lower temperature.
Use blanket over your milk in sum-
mer and winter. A dry wooden
blanket is the best, as it is non-con-
ductor of heat and and cold. Remem-
Der that ''cleanliness is next to godli-
ness" Be clearly about your dairy
work in summer and winter. Deliver
your milk to the creamery in prime
condition, and then, and only then,
have you q right to expect and de.
mand good results from the creamery.
Nothing absorbs odors like warm
milk. I know of one creamery where
the butter on some days was badly
tainted. and no cause could be found.
We inspected the creamery and found
it alright. But on examining the sur
roundings we found that there was q
hog pen at some distance from the
creamery, and when the wind was
from that quarter the odor was waited
into the creamery and tainted the
cream. Milk will not only absorb
odors or impurities after being drawn
from the COW, but before.
The good housewife will tell you the
result OF placing milk in a cellar where
there are different kinds OF vegetables.
Cows feeding upon onions, ragweed,
green rye and various other kinds of
vegetable growths will have tainted
milk. Dead animals in pasture will
faint milk. Dirty calf pens in barn
have left their effects upon the butter.
A Vermont dairyman says that a
skunk that frequented his barn left
his odor in the butter. Cans and pals
should be scrupulously clean, and in
washing them use a brush, as cloth
is regular breeding place for bac-
terra. The average dishcloth ordi-
narily handled contains enough bac-
terra to contaminate the milk of the
largest dairy. Before washing cans
and other milk utensils rinse them in
warm water, as hot water tends to
cook the milk in the seams. After.
rinsing them use hot water and sal
8 oda. Do not use ordinary soap.
Then give them good sun bath.
Strive in every way possible to keep
the dust out Of the milk. 1t is impera.
tive that all cans and all milk utensils,
cows udders as we'll as the cows, and
hands of the mixer be clean. 1t is
almost impossible to keep the. germs
out OF milk. Their growth can be
largely prevented by keeping the milk
ct . low temperature. 70 to 80 de-
grees is favorable to the growth Of
germs. Reducing milk to so or 60 de-
erees, which you can do with we'll
water, retards germ growth. AS far.