The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1911-08-25
CARE OF MILK AND CREAM IN
THE HOME

cows produced and handled under
conditions in which contamination
from filth, bad odors and bacteria Is
reduced to a minimum. The produc-
ton of clean and healthful milk Is
the most important subject with
which the dairyman has to deal. Even
from an economic standpoint the
dairyman cannot afford to ignore the
Importance of producing pure and
healthful article for We find that milk
produced under absolutely sanitary
conditions selling for practically dou
BILE the ordinary price. Needless to
say, for the production of sanitary
milk the dairyman must have healthy
COWS, sanitary barns, clean bedding
and dust-free air, clean barnyard,
clean cows, clean and healthy mixers,
clean milk-vessels and pure water. He
must feed clean, wholesome feeds,
must have a sanitary milk-room and
abundant facilities for the cooling
milk and cream.
/ But no matter how good the con-
dition of the milk when delivered,
If it is carelessly handled in the home
the milk or cream may quickly be-
come upfit for food. The fact that
vast quantities of good milk have
been spoiled in the home by improper
treatement prompts the writer to en-
phasize some of the points regarding
Care Or milk and cream in the home.
Few consumers have a good know
ledge of milk and consequently do
not know how to properly care for it.
Milk and cream readily absorbs odors,
and collect bacteria and other i'm
purities whenever they are exposed to
the air, or placed in utensils that are
not scrupulously clean. If this fact
is generally understood it can easily
be seen why it is so Objectionable to
store milk uncovered in refrigerators
or cellars where it comes in contact
with vegetables Or other food for
human. beings, so is it also a perfect
medium for the development of GER
tain bacteria which may gain access
| to it from the dust-laden air, flies
and unclean utensils. Some of these
bacteria may be the germs of conta-
gious disorders; others may cause di-
gestive disorders, especially in infants
and young children whose diet is
largely milk.
Experiments have shown us that
many germs which may gain access
to the milk develop very rapidly
while the milk remains warm. BY
this we mean temperature above SO
degrees F. For instance, milk kept
at As degrees F. may be kept per-
fectly sweet for "a hours, while II
kept at temperature of 70 degrees
is generally understood it can readily
F. it may sour in less than 6 hours.
This should emphasize the Importance
of temperature in the preservation of
milk and cream
The following brief rules should
enable the consumer to properly care
for the milk so as to have an article
that is at all times sweet and whole
some:
/. If possible insist on getting the
milk in bottle or other originally
sealed package. Milk dipped out OF
can in the street likely means thai
large numbers of bacteria from the
air may have fallen into it.
2. Money or tickets should not be
placed in the milk receptacles as the
germs clinging to these might thus
gain access to the milk. r.
8. Never allow the milk to stand
in warm place for any length Of
time, but place as soon as possible ir
refrigerator, .ice box, or other COO
clean place.
4. Keep the milk or cream in the
original package until needed for use
5. Carefully wipe the mouth o.
the bottle before pouring milk OF
: cream from it.
G.. Do not pour back into the bot
tie any milk which has been exposed
to the air.
7. Keep the bottle covered witt
paper cap or inverted tumbler as lone
as any milk remains in it.
8. Do not expose uncovered mill
: lin refrigerator containing strong
smelling foods.
8. Wash milk bottles as soon a.
empty and do not use milk utensils
for any other purpose. 81.
: 10. Wash milk bottles in pure
water and do not wipe with disl