The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1909-08-27

prOductS prepared.
CREAMERIEs AND DIARIES
i Sanitary Conditions and Handling
Milk
l. Use milk from healthy cows
only. Milk from diseased cows is
dangerous to health.
| Q. Feed the cows sound and whole
some feed and pure water. Fermen-
ted and unwholesome feed may seri-
ously affect the health of the COW and
is sure to spoil the milk.
3. Stables must be clean and we'll
ventilated. A dirty stable is breed
ing place for publication, bacteria and
a poorly ventilated stable breeds dis
ease.
A. Stables should have an album
dance of windows. Sunlight Is the
greatest purifier and germ destroyer
known.
5. Stables should be cleaned early,
enough to let the dust settle before
milking; If this can not be done, do
ing. The cleansing will agitate the
air In the stable and cause bacteria
to float in the air that otherwise
would have settled on the floor.
6. Feeds that give off strong odors
should not be fed Immediately before
milking. Milk will readily absorb
any strong odors found In the barn.
z. The COW should be kept clean.
Clean milk can not be obtained from
dirty cow
s. Before milking wipe the udder
and TANKS of cows with damp cloth
In order to secure milk free from sed-
iment and bacteria. Bacteria cannot
leave moist surface.
8. Milk with dry hands. Milking
with wet hands is filthy practice and
is injurious to the COW as well as to
the milk.
TO- Remove the milk at once from
the stable to a clean place free from
odors of any kind. The air in the
stable Is loaded with bacteria
To Keep the Milk and Cream Pure
/. Strain the milk preferably
through piece of light flannel. The
straining will remove any straws or
hairs that accidently may have gotten
into the milk.
2. The can In which the milk Ii
poured must be scrupulously clean. A
dirty can will infect the milk with
undesirable bacteria and spoil the
milk In short time.
3. Cool the milk as rapidly as pos
sible to IS degrees or the temperature
OF ordinary well water. The cooler the
better. The cooling will check the
growth of bacteria.
4. Keep the milk cold until de-
livered at the factory. II allowed to
warm up bacteria will begin to work
In 1t.
S. Never mix warm and cold milk,
or cream. Put In an extra can and
cool to same degree before mixing, or
bacteria will work In 1t.
8. Keep the milk In cool place
and not near the barn yard. MIX
will absorb barnyard doors n
q. From the time the milk leaves
the farm until It reaches the factory,
the can should be protected from the
hot sun. II Is good plan to cover
the cans with wet blanket. II the
sun is allowed to warm up the milk
bacteria will begin to grow In It,
8. Take just as good care Of the
milk in the winter as In the other
seasons of the year.
8. Never allow the milk to freeze.
Freezing Injuries the milk and you
can not get as much for It.
10. Milk must be kept In suit
able place and under such conditions
that 1t can not become invaded by
dust and flies.
Care Of Cans and Utensils
1. Rinse cans and pals with cold
water. This will remove any milk
left In the cans.
2. Then wash In luke warm water
to which is added small quantity Of
sal soda or some washing powder
This will loosen the dirt.
3. Never use cloth for cleaning,
always use good brush. A cloth can
not enter the groves and crevices and
10 difficult to keep clean and pure.
4. Next scald the can with boil
Ing water, drain 1t and put 1t where
the sun can shine In 1t. Scalding hot
water will kill a number of germs,
and the direct rays Of the hot sun will
finish the rest. Put 1t out OF the
reach OF the small children. II placed
on a rack the children can not put
in old shoes, hair combs and rocks. a,
has been found In the bottom of can
after the receiver emptied the con-
tents in large vat.
s. The sale OF milk from cows
kept upon the premises occupied by
a family In which there Is a contag
ious disease is prohibited