The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1910-07-08
MONTHLY PRESS BULLETIN
Oklahoma State Board Of Agriculture
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Confined from Page Two)
ID n. o. W. Holmes Of the state Dairy Commission
presents the following suggestions for the handling OF
dairy products to the milk and cream proddcers.
Conditions AZ the Stable
L The dairy stable should be in separate apart
inenw from other animals, such as horses, sheep and
e. Keep stable wen ventilated and lighted and
never ALLOW manure or pools to collect In same The
Air should be fresh and pire AZ time Of milking.
3 Use disnfectants such as corrosive sublimate
and lime washes covering the entire inside and all
creFices with same.
Never feed dusty or musty feeds just previous to
milking. for numerous bacteria abound among this dust
and IL allowed 10 drop in milk, breaking down
process will Immediately occur causing milk 10 sour
Surh dusty feeds may be sprnkled before being fed
.. All dseased cattle OF suspected cases should be
Immediately Isolated from the herd and their milk
rejected Dairy herds shoud be tested occasionally for
tuberculosis by competent veterinarian All reacng
cases should be removed and killed or retained for
later test
G. In sumner cows should have plenty Of shade and
II winter place should be provided for them
T All feeds should be fresh paatable and nutri
fione II decomposed. mnsty or mildly. such material
should be rejected Strong favored feeds like garlic
bees turnips and cabbage should be fed Immediately
after milking IN order that the milk may not partake
Of those fav0rs.
s. An aboundance of pure fresh water should be
provided at all times during the day
g. Cows should have access to salt.
10. MIX produced within thirty days before
human food or household purposes
Milking and Conditions Of mixer.
i Clean garments should be provided for use at
time Of miking. The mixer should wash his hands
Just previous to milking
3 The cows udder should be washed and dried or
At least wiped with damp cloth immediately before
mining.
IL Is advisable to reject the very first milk which
4 very poor IN fat and generally contains numerous
l. Bloody clotted or stringy milk should in all cases
b rejected
s. The mixers hands should always be dry while
milking. Never wet the hands.
g. Buckets and other utensils should not be kept
In the stable previous to milking and milk should be
removed Immediately from the barn after being drawn.
Handling Of MIX.
l. Milk should be strained through metal gauze
straner and two layers Of clean sterilized cloth
2 Aerate milk II possible; cool and hold 1T
temperature Of between IS degrees and 60 degr-es II
milk Is to be separated separate Immediately after
milking and while warm Then cool cream.
3. Never add new cream to the Older cool cream.
first and then add the new cream to the cream
from former skilLmngs. stirring thoroughly after
mixing
4 Cream testing at 4o45 per cent Is ideal for
summer conditions and cream containing soto 40 per
cent. butter fat In winter
5. Keep milk and cream in clean milk house free
from all materials from which odors may arise and II
possible keep jars and containing milk and cream
Ia running well water or cooled with Ice
s. The lid OF can containing milk cream
should be closed tightly and II 1t is left off can
piece of netting should be placed over the top.
T. Deliver cream to station from TO times dur
,ss~ssie sumnrer months and from to times during
-fhe winter months.
s. Cream should be delivered to station In full can
In spring wagon This will keep cream from arriving
in a partly churned condition.
9. While delivering cream during hot and dusty
weather. cover cans with clean wet blanket which
VIII keep the cream cool and free from dust when lid
Is finally opened at station.
Milk Utensils and Vessels.
Milk should be kept In vessels and cans free
from rust and with all joints smoothly soldered,
2. Byproducts should not be brought back In the
same cans used for delivering milk II entirely
necessary. the cans should be thoroughly washed.
scalded and aired In the sunlight after emptyng.
3. All utensils should be washed with hot water,
brush and some washing powder and then rnsed and
sterized with boiling water steam
4. After cleaning inyert all utensils in sun as
bright sunlight kills bacteria.