Richmond planet. [volume] (Richmond, Va.) 1883-1938, 1905-01-21


ing near one side into which is soldered
funnel four inches in diameter having
/ a wire Eauze of fine mesh soidered acr o.;
the bottom. This funnel extends slight
| ~ above and below the cover. and slopes
| somewhat toward the side Of the pail.
| Another funnel, which is loose, fits in
| side of the first one. When the pail is
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 cheese clotl ~
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 rs nearly uniform as possible.
two COWS wore chosen, which gave about
equal quantities of milk, and required
about the same time to milk. These
COWS stood side by side in the stable, and
were MIXED by the same man each time
On one day cow No. l was MIXED into
the open pail and COW Ne. 2 iato the Gov
| cred pail; and on the next day the order
was reversed, cow Ne. 3 being MIXED
into the open pail and cow No. into the
covered pail
The milk in each pail was then thor
oughly stirred and a sample taken and
tested for the amount of dirt 1t con-
tanned
The amount Of dirt in the milk from
the covered pail was only 81 per cent
OF that in the open pail. while the amount
OF dirt in the strained milk was 53.4 per
cent. OF that in the milk not strained.
In other words, the cover excluded G.
Per cent, while the strained removed
less than 10 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 NV
ersge Oh ~ per cent of the total num-
Der OF bacteria and Al per cent. of the
acid-producins bacteria were excluded
from the fresh milk. BY straininr the
miik as soon as drawn into the ordinary
open pail an average of but IL per cent
OF the total number Of bacteria and II
per cent of the acid-producing species
were removed.
After the milk had stood for so hours
at constant temperature OF 20 degrees
f., the samples from the covered nail
contained smaller number of bac-
terra in the majority of the tests than did
the samples from the open pail, vet the
covered pail sample frequently con-
talned the larger number. In each test
the number of acid-producins bacteria
was smaller In the sample from the COW
efed pail. In the strained milk both the
TOTAL number OF bacteria and the num-
Der OF acid-producins bacteria were
larger than in the milk not strained
While the data at hand will not war
rant any positive conclusions, vet If Is
probable that the large numbers in tho
strained milk are due TO the rapid growth
OF certain species not removed nv
straining which are able to devotion mora
rapidly because Of the removal of Ger
tain species which If present would an
tagonize their growth.
The milk from the covered nail usu.I
ly curdled somewhat sooner than that
from the open pail, the average 6ifrer-
ence being about seven hours; likewise
NV Oh oAhCs Hiih III most cases curdled
sooner than the milk not strained the
average difference being also about seven
hours.
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
213 days at constant temperature Of
10 degrees before curdljng. This means
that 1t would have kept for about five
days had it been kept at the usual tenn
perature for handling and marketing
milk. This is considerably longer than
milk is ordinarily required to keen.
The results of these tests indicate thar
the covered pail is much more efficient
Tor the production of pure milk than Is
the straining of milk drawn into an omen
pail 1t is quite evident, also. that 10
Keep the dirt out of the milk in the first
place is much better than to strain IT
out after the milking A considerable
portion of the dirt dissolves quickly IN
the warm milk, and thus introduces .
that cannot be strained
out.
These tests were made in a dairy
where the conditions of cleanliness. ara
good, as Is shown by the small quantities
or dirt found even in milk from the oman
pail. The use of the covered pail wou1d
doubtless prove to be even more efficient
wneTe the conditions were not SO good.