The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-05-11
SUGGESTIONS TO MILK pEo
uucERs AND DAIRY FAamsks

HtttFi HHAi'y ~ "i't" ~"
be produced on tho average dalff
farm. o. w H0lmes OK the state lJalfy
eofnml sion presents The following
suggestion f0r the handling of daify
products. 10 tbe MILK and cream pf1
dAters
Conditions Al The stable.
i The dairy stable should be 10
seplrate apartueuls from other from
other animals. such horses Sheep
and swine.
2. Keep stable well ventilated and
lighted ana never allow manure Of
pools 10 collect Ia same The alt
should be fresh ard pure al time of
milking
3. Uee dlslnfectahta, such as cor
rosige sablimate and lime washes
covering the entire inside and AL
ereYices wlih same
4 Never feed dusty or mnsty feeds
just previous to milking, FOR namer,
oas bacteria abound among tha dnat
sed II allowed % drop IN Bllk, =
breaking d0an process Wll immeii
AtelY occur, causing MILK % sour
Such dusty feeds may be sprIahled
before being fed
G. All diseased cattle or suspected
cases should b. Immediately Isolated
from the herd and their milk rejected
Dairy herds should be tested oeea
Aionally Tor tuberculosis BY com
peteut veterinarian. All reaching
cases should be removed and Killed
or retained FOR q later teBt
o. Ia summer COWS shonld have
plenty of ehade and Ia winter d warm
place should be provided 70. them
All feeds should be fresh, pal
atable and natfitirns II decompused.
maety or tnoldy. such material should
be rejected Strong favored feeds
like garlic. heetg. tnrnipa and can
bage should be- TED Immediately after
milking Id order that the miik may
not partake of those fiayors
s. An abundance ii plre fresh
water should be provided 1t an times
during he day.
3. Cows should Lave access to salt.
10 MIX produced within thirty
days before or fifteen days after caiY.
lngs should not be used for human
food or household purposes.
Milking and Conditions Of Mixer.
|. Clean garments should be pro-
yided for use at time Of milking The
mixer should wash hts hands Just
previous to milking.
& The cows udder should be
washed and dried or Al lAast wiped
with damp cloth Immediately before
milking.
3. 1t is advisable 10 reject the very
forst milk which is very poor in fat
and generally contains numerous bac
terra.
Bloody clotted or striugy milk
should In al cases be rejected.
8. The mixers hands should Al
ways be dry while milking. Never
vet the hands
s. Buckets and other utensil.
should not be kept In the stable pre-
gi0us to milking and milk should be
removed Immediately from the barr
after being drawn
l. MIX ,.hould he strained through
metal gauze strainer and two lay
ers OF clesn steiilized cloth.
z. Aerate milk II possible. coo
and hold al temperature Of hetweef
is and 60 degrees. II mix is to bt
separated, separate Immediately aftel
milking and while warm Then coo
cr&am.
3. Never add new cream to th.
older cool cream, but cool first aul
then add the new cream to the cream
from former skimmlngs, stirring thor
oughly after mixing.
4. Cream testing at 40.i5 per cen
Is IDEAL for summer conditions aas
cream containing 80 10 40 per cen
/ lutter Tat in winter.
y Keep milk and cream IA clsai
house free from an materials from
which Odors may arise and Ii posslbli
keep Jars and cans containing mitl
ana cream In running Well water j
cooled with ice
6. The Ma Of a can eontaininl
milk or cream should not be close,
tightly and II il Is let OF Ct can.
piece OF netting should be placed owe
the top
i Z. Deliver cream TO station from
10 4 times during the summer month
! and from 2 10 time during III
winter mouths
3 Cream should be delivered 3
station in fun can La spring Wagon
This viii keep cream IRON arriyin.
ia a partly chmned condition.
8 While delivering cream daF!n
| hot aud dusty weather, cover can
4 with clean wet blanket which 6iI
keep the cream ROOT ana free rrof
dust when iid IL finally opened at sta
tion.
/ MIX Utensils and Vessels.
i MIX should be kept Ia vessels an
cans free from rust and with all Joint
/ smoothly soldered.
. Byprodueis should not h
/ brought back In the same cans use
for delivering milk or II entirely nes
j. essary. the cans should be thorough
washed, scalded aud aired in the snt
! light after emptying.
4 g. All utensils should be washe
& with hot water, brush and some wa
ing powder ana then rlnsed and ste
! ilized with boiling water or steam
4. After cleaning invert all utel
. sils in sun As bright sunlight kills IN.
terra.
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