Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1908-12-15
THREE PHASES OF
MILK PRODUCTION.
--
Prof. Woodward of Agricultural
College Lectures at the
University.
A SOURCE OF DISEASE
A SOURCE OF DISEASE
This View Shown ut Length With Pre-
cautions Which May be
Taken.

Professor Woodward. OF the Agricul-7
tural college ut Logan, lectured to the
faculty aud students of the nature
study class OF the University OF Utah,
yesterday He took for his subject
Milk" and handling it from various
standpoints. Mr.. Woodward said in
part
'Dairying is concerned mainly with
three things. the production OF milk
and the care OF milk, and the produc-
ton of food commodities from II. Tn
der the first topic, we consider the
breeds of cattle and the purposes for
which they are best suited.
BEEDs OF CATTLE.
There are three main kinds, the
beef breeds, the dual purpose breeds
and the dairy breeds. Chief among the.
first are shorthorns, Herefords, Angus
and Galloways. The breeds that an
swer fairly well for either beef or
dairy purposes, but not especially well
for either, are the Shortforns, Red
Polls, Brown Swiss and Polled Dur
hams. The principal dairy breeds are
Jersey, Guernsey, Ayrshire. Rolstein
and Dutch Belted. These are fully de-
scribed in farmers bulletin 106--Brced
OF Dairy Cattle
THE production OF beef and of MIX
are antagonistic. Nature cannot per-
form these two opposite processes. Good
mixers are thin, bony and angular,
While the COW that carries much flesh
usually produces little milk. The dual
purpose breeds represent tho middle
stage OF agriculture as in Utah; but
when dairying is fully developed. the
dairy breeds must be chosen. The Jel'-
sey gives the least and richest milk:
next comes the Guernsey. The Ayr
shire and Dutch Belted rank togethe',
and the Rolstein comes last in the scale
of richness. For quantity the reverse
order prevails; hut the individual is
more important than the breed.
COMPOSITION OF MILK.
Milk is q complex substance, always
containing the same elements, though
in varying proportions 10 matter from
what kind of dairy animal it is taken
In percentages, average cows milk con-
tains water S7.i, fat 3,6, cascin 2. al
zbulnen 5, sugar A.fS, and ash or min
ef.al matter 30 per cent. Contrary To
popular belief, superior care and feed
ing will increase the quantity. but not
the quality or the milk The quality
varies with the breed. the period of
lactation, the fat increasing with a
longer time OF giving milk. The fat
may vary from i IS up to ILL., per cent
with different COWS.
The different uses to which these
elements are put in the human body
may be Indicated Water is q ncces-
sary constituent of all bodily tissues
and also to maintain temperature. rat
is used in the body for the production
of energy and the formation of fatty
tissue. tt is composed of three ele-
llents--carbon. hydrogen and oxygen.
When milk is bought OF sold it is only
the amount of fat that is considered III
the price paid for it.
Butter IS composed Of water and rat.
The tissues of the body are proteid sub
stances and depend upon casein and al
.bumen. These contain, in addition to
the three elements just named, nitro
gen, which is necessary constituent
of muscles, hair, bone and nervous It's
sue. Cheese is composed of one-thrd
water, one-third fat and one-thrd
ca sein Sugar is like fat as to the ele-
ments of which it is built. In the case
of young and growing animal it is
necessary to supply it with food that
contains relatively more of the prote-
ids. The ash is used in digestion and
iii bone building.
milk will supply all the purposes of
the body and is called a perfect food
1t is easily digested, differing in this
respect from meat. 1t is one of the
most economical of foods. One quart
of milk costing 5 cents will supply as
much nutriment to the body as three
fourths of a pound of beefsteak cost
ing 8 cents. MIX in some form Will
be food after beef may have been
abandoned for this use.
4 The secretion of milk takes place IN
The l,dder of the COW. Bacteria lodge
on the end of the teet, which is moist,
and may thus work UP into the udder.
The milk in the udder has germicide
effect, and SO destroys the bacteria.
Mixers who desire the purest form of
milk therefore reject the first few
streams of the milk drawn.
souRING OF MILK.
The sourins Of milk - iue TO the
which work upon tn sugar, or
lactose and water, az 's the sugar
down into Tactic as
II We would 10 from souring |
we must keep the b. .SSia out of it, |
and then aerate the mE,. i'll such a way
as to prevent the undue multiplication !
of the bacteria which it invariably
contains. 1t is not possible to produce |
milk absolutely free from bacteria. |
Clean stables. free from dust and odors
Will greatly reduce the number of the |
bacteria present but viii not wholly |
abolish them. About 200 bacteria "a (
the cubic centimeter will be found i'll !
normal milk after ordinary precautions
have been taken.
Next to cleanliness, the most im- I
portant condition in keeping the milk |
free from bacteria is a low temporal
ture. This will prevent bacterial |
growth Therefore the milk. inmedi- /
ately after hefng drawn. should be
kept cool in tightly closed vessels OF
glass. By thus treating the milk Mr..
GurleI of De Kalb, Ill. kept It in sealed
glass vessels for three weeks without I
sourinG.
Another method IS to neat the milk
anu thus kill the bacteria as we'll rs
prevent further contamination. In or