The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-11-02

maker. Under ordinary conditions
the butter, whether 1t be good or bad,
depends upon the kind Of bacteria
which have developed In the cream,
and Only to slight extent upon the
feed of the COW.
The first principle in handling milk.
and perhaps the most important, is
to keep out as much bacteria as pos
sihle. This requires care and atten-
ton to many details, but 1t may all
be summed up in one word-cleanli-
ness Wherever there Is dirt or de-
composing matter there we have bac-
terra. Most of the dirt, and there
fore most OF the bacteria, get into
the milk during the process of milk
ing. The COW herself is the chief
source of contamination to which the
milk is subject. Especially is this
true when the cow is kept under the
col ditions found in some barns.
The COW must, first Of ALL be kept
decently clean II 1t is expected to pro-
duce milk suitable for human food.
In many cases the difficulty is attrib-
uteG 10 poor arrangement of the barn.
Put the COW in a well.lighted stable
18th good floor. platform the prop
err length to stand upon, suitable
gutter and manger, and 1t is pos
sible. at least, to keep the conditions
fairly good. Then keep the COW de-
al h>r nd off
the udder and adjoining parts of the
body with stiff brush before milk
ing
DO not depend upon strainer to
take out the dirt. Straining milk does
not help the conditions of the milk
in the least, except in appearance by
removing the visible dirt. 1t does
not keep an hour longer when strained
than if not strained My students
have several times demonstrated this
to be fact The only way to have
clean milk is to keep it clean in the
first place.
Next to dirt in the barn as a source
of contamination comes improperly
cleaned utensils. A single dirty can
may contain more bacteria than there
are inhabitants in the world, and as
soon as the milk is placed therein
they are ready for business. In clean
Ing utensils brush is the only proper
thing to use; a dishcloth is not only
unnecessary. but should not be al
low ed to be used in cleaning pals.
cans or cream separators.
All these and many more details
are covered by the one word cleanli-
tess Cleanliness is keeping bacteria
ou,. But in spite OF the best efforts
at cleanliness many bacteria will find
their way into milk. If We wish to
hat" 'lilk or cream to keep in good
condition some time, we must check
these bacteria from growing. The only
practical harmless method Of doing
this is cooling. TO get the real ben
otit OF cooling, it must be done at
once after milking. 1t Is very i'm
portant that it be not delayed. Milk
cooled at once to even go degrees and
kept there will usually keep sweet As
hours or longer. OF course the most
effective cooling means reducing the
temperature to so degrees or under
When cooling milk care should be
taken that it is really cooled. 1t will
not do to set an eight-gallon can of
cream in tub of well water and
think it is properly cooled. A Their
mometer should be used often enough !
TO make sure that the cooling is really |
effective. One of my students took |
.wo eight gallon cans Of milk and |
cooled one to so degrees. The other
was uncoolcd, and the two stood side
by side in a room at 55 degrees. The
cooled sample remained sweet six
lays. The uncooled soured in 4S
hours.
Cleanliness and GOODNESS are the
wo great principles in handling milk.