The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1904-12-30

SOM ewhat toward the side Of the pail
Another funnel, which is loose, fits In
side Of the first one. When the pail Ia
to be used few layers OF clean cheese
cloth are placed across the opening OF
the lower funnel and the loose funnel
is pushed In TO hold the cheesa cloth in
position. The whole apparatus Is sim
pie in structure and can be easily
cleaned.
The method Of the experiment was to
compare the amount Of dirt IN samples
from the two pals In order to have the
conditions as nearly uniform $ possible
two cows We're chosen. which gave about
equal quantities OF milk. and required
about the same time 10 milk. These
COWS stood side by side n ths stable. and
we're MIXED BY the same man each time
On one day cow No ] was MIXED into
the open pail and COW No . into the coy
cred pail and on the NJ st day the orde,
vas reversed. COW No being MIXED
into the open pail and COW No. into tbs
covered pail
The milk in each pail was then thor
ouEhly stirred and a sample taken anc
tested for the amount OF dirt It con
tanned.
The amount Of dirt in the milk from
the covered pail was only 81 per cent
Of thatin the open pail while tho amount
n dirt in the strained milk was 534 pei
cent. Of that in the milk not strained
In other words. the cover excluded G.
peg cent. while TIE strained removed
less than AZ per cent The differences in
the two samples varied more widely in
the latter tests than in the former In
the strained milk the amount Of dirt re-
moved depended largely upon the nature
OF the dirt
BY the use Of the covered pail an av
erage Of % per cent. OF the total mum
Der Of bacteria and IL per cent Of the
acid-producing bacteria were excluded
from the fresh milk. BY straining the
milk as soon "a drawn into the ordinary
open pail an average OF but ! 1 per cent
Of the total number OF bacteria and IL
per cent Of the acid-producing specie,
we're removed.
After the milk had stood fer so hours
az a constant temperature OF 20 degrees
r.. the samples from the covered pal
con tanned a smaller number OF bar-
terra In the majority of the tests than did
the samples from the open pail, yet the
covered pail sample frequently con-
tanned the larger number. n each test
the number Of acid-producing bacteria
was smaller in the sample from the GOV.
cred pail. In the strained milk both the
.otal number Of bacteria and the mum
Der OF acid-producing bacteria were
arger than in the milk not strained
While the data at hand will not WAT
rant any positive conclusions. yet II is
probable that the large Nun bers in the
strained milk are due to the a pid growth
OF certain species not removed by
straining which are able 10 develop more
rapidly because OF the removal Of Ger.
tain species which II present would an
tagonize their growth.
The fact that the keeping properties OF
the milk were not increased is OF little
practical value. since the milk used in
these tests kept on the average nearly
2ik days at a constant temperature OF
20 degrees before curdling This means
that Il would have kept for about five
lays had IL been kept at the usual tenn
perature for handling and marketing
milk. This Is considerably longer than
milk is ordinarily required TO keep.
The results of these tests indicate that
the covered pail is much more efficient
Tor the production Of pure milk than is
the straning Of milk drawn into an open
pail. II is quite evident. also, that &c
keep the dirt out Of the milk in the first
place Is much better than 10 strain IL
out after the milking A considerable
portion OF the dirt dssolves quickly in
the warm milk. and thus introduces a
contamination that cannot be strained
,ut.
These tests were made in dairy
where the conditions OF cleanliness are
good. az is shown by the small quantities
II dirt found even in milk from the open
pail. The use OF the covered pail would
doubtless prove 10 be even more efficient
wbere the conditions we're not SO good.