The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1911-10-26
maker Under ordinary conditions

maker Under ordinary conditions
the butter, whether IL 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,
Ihr first principle In handling milk,
and perhaps the most important, is
to keep out as much bacteria AS pos
sihi. This requires care and attcn'
tlon re- many details, but 1t may all
be summed up in one word-Cleanl.
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 thus
true when the COW is Kept under the
| conditions found in some barns
The COW must. first Of all, BE- kept
| decently clean If II is expected to pro.
| ducc milk suitable for human rood
In many cases the difficulty is altrib-
uteG o poor arrangement of the barn.
| Put the COW in welllighted stable
| v ~ good floor, a platform the prop
er length to stand upon, suitable
gutter and manger, and 1t Is pos
sihle. at least. 10 keep the conditions
fairly good. Then keep tn" COW de.
Gently clean Curry her and brush on
the udder and adjoining parts of the
body with q stin brush before milk
ing
DO not depend upon 'lraiurr TO
take out the dirt Straiuiug milk does
not help the conditions ui the milk
in the least. except In appearance" by
removing the visible dir, II does
not keep an hour longer when strained
thau if not strained Ny students
have several times demonstrated thit
to be fact The only way to have
clean milk is to keep it clean in the
first place.
NcNt 10 dirt In the barn as source
OF contamination comes lmproperl,
cleaned utensils A single dirty car
may contain more bacteria than there
: are inhabitants In the world, and a
soon AS the milk is placed thrrc''
. they are ready for business, In clean
! Ing utensils brush Is the only prope
: thing to use, a dishcloth is not onl!
? unnecessary. hut should not be al
/ lowed to be used in cleaning pals
cans or cream separators.
All these and many more detail
are covered by the one word cleanl
- ness Cleanliness Is keeping bacteri
j out. but In spite Of the best efort
: at cleanliness many bacteria VIII I'm
70 their way into milk II we wish I
= have lail; or cream 70 keep IN goo
condition some time, wo must chec
q these bacteria from growing. The on
. practical, harmless method OF dom
this is cooling. To get the real bel
/ oft OF cooling 1t must be done
o once after milking II IS very in
u portgut that IL be not delayed. Mil
cooled ut once to even 60 degrees an
I, kent there will usually keep sweet
II hours or longer or course the mo-
IS effective cooling means reducing II
II temperatur, to 80 degrees or unde
n When cooling milk care should
II taken that il is really cooled. 1t wi
q not DO to set an eight gallon can
T. cream in tub OF we'll water IN
II think il is properly cooled. A the
H. momoter should be used often onout
IS to make sure that the cooling is real
Of effective. one of my students too
Id two eight gallon cans OF milk a
Or cooled one to 50 degrees. The 9th
k, was uncoolcd, and the two stood si
re by side in room at 30 degrees, r.
Y cooled sample remained sweet
IT. days. The uncooled soured in
ne hours
SIS Cleanliness and coldness are t
h two great principles in handling mi
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