Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1901-11-09
Dairy Notes.

Dairy Notes.
It is impossible to have clean
dairy products without at the 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 we'll 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
off 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
it in water heated gradually and In
which has been dissolved quantity
of alkali. After soaking till the glass
is apparently clean rinse it in hot
water and allow it to drain The heat
in the glass will dry it, The creamery
or dairy building should be washed
daily with soap and hot water. Where
separators are used the slime should
be daily burned up. This will destroy
the disease germs that too often exist
in it 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
we'll 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 a low temperature 1t
is possible for dirt to exert bad In
duence on the products that are ex-
posed to it. The germs, though latent
for time, may become active when
exposed to a temperature suitable for
their development. The SKIM
milk tank should have constant atten-
tion The manager of the creamery
cannot afford to have it become foul.
as 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
taking home the skimmilk. In warm
weather. at least. the skimmflk tank
should be emptied every day and
washed out, and care must be taken to
do the work thoroughly. This Is one
of the greatest sources of bad flavor in
butter. The cans of the
patrons should be also kept in mind
and the creamery manager can well
afford to have them thoroughly washed
and steamed out frequently. How
often will depend on conditions and the
degree of cleanliness prevalent among
the patrons.
An Illinois breeder of swine says:
Having selected the breed. you should