The Athena press. [volume] (Athena, Umatilla County, Or.) 18??-1942, 1912-06-07
CLEAN MILK ON THE FARM.
College Expert Tells How to Produce
Sanitary Milk.

OREGON AGRICULTURAL COL
LEGE, Corvallis, Ore. R. Stock
well. research assistant in dairy hus-
bandry at the Oregon Agricultural Col
lege believes that many dairymen sac
rifice the quality of products and thus
incur great loss through lack of ap-
probation of the dreaded diseases
carried by milk, and Of a knowledge
of milk infection. In an article on
the subject in the current number of
the Oregon Countryman, published by
the students of the college, he gives
definite directions for the care of
dairy produce.
milk may acquire infective prop
critics after it leaves the udder of the
animals" says Mr.. Stockwell. Mum
erous instances have been observed in
which outbreaks of typhoid fever, scar
let fever and diphtheria, by their sud-
den and explosive character, affecting
families living on streets and in To-
calities supplied by the same milk
man, naturally pointed to the milk as
a common cause.
1T has been demonstrated that di-
sease germs may not only survive, but
in many instances prollferate In the
milk, and 1t Is not difficult to point
out the many ways by which these
germs gain access, especially when
some OF the employees are engaged
in nursing the sick, or suffering them.
selves from some mild infection while
continuing their duty, or are con.
valescent from disease and thus con.
taminate milk in handling it.
ut is quite conceivable how ami
mails, in wading water polluted with
filth and sewage, may infect the uddel
and through 1t the milk, with germs
OF typhoid fever. We can also an
preciate how infected water may con.
vey the germs when used for WASHING
utensils or in deliberate adulteration
infection may also take place through
the agency of scrubbing brushes, dish.
cloths, flies and exposure to infected
air.
Bad conditions are frequently found
around the stables, such as poor LIGHT.
ing, many having no windows. Little
attention is paid to floors. ceilings
walls or stable yards. Swine horses
and poultry are frequently housed In
the same stable with the cows. Ma
nure is not removed, or when it is. is
thrown through an open window OF
just outside the door, frequently nea,
the milk room. The necessary appIi
ances for sterilizing and cooling II
the milk room are frequently lacking
making 1t impossible to sterilize ,prou
efly the milk cans, pals and bottles
Methods Of preventing CONTAINING
ton at the time of milking would b
. thorough cleaning of the animal
. daily Hair in the region Of the udde
should be kept short, and the uddt
and surrounding parts wiped with
. damp cloth just before milking. Th
stables should be kept light, at lea,
four square feet of glass being fin
nished for each COW; and there shoul
be fully five hundred cubic feet {
, air for each animal. The mike
J Should wash his hands Immediately b,
fore milking and should milk with dr.
: hands, the practice of wetting the teat
with milk at the time of milking bt
ing one of the dirtiest practices cor
eeivable. The dirt is washed directl
into the pail, carrying with 1t million
Of organisms which cause the milk t.
sour, and then the farmer wonders VIII,
his cream sours.
After the milk is drawn, If it #
| to be bottled and sold as whole milk
10 should be aereated and cooled t,
90 degrees Il. at once and held at thi
temperature until delivered. If it Il
to be separated, it should be done a
soon as practicable, before the anima
neat has left, as 1t can be separate,
much more easily and effectively a
this time, since the fat globules ar
less viscous, and separate more thor
oughly. The cream should then b.
cooled and kept in a cool place.
Another common source of infeC
ton is the dirty separator. The bow
of the separator should be taken apar
after each use and washed thorough
with warm water and washing powder
and then sterillzed with boiling waite
or steam.
THE cost OF producing milk unde
such conditions is slightly more tha
common; nevertheless the dairyma
in this state, and others practiein
! sanitary methods of handling milk al
we'll paid for the extra labor. Man
I times 1t requires no more time or Il
Dor, but only little care and though
For example, dairymen selling swe,
cream receive from ten to fifteen cen
a pound more for their butter fat tina
those who do not sell II sweet I'll
dairyman has to educate the consum,
to the superiority of clean, Who'll
some milk or butter, and when he doe
the consumer will pay the added co..
OF production
"The consumer realizes the need {
a better quality of dairy products an
demands a change. He has rights tn;
can not be ignored. He expresse
! them in the form of laws to regulat
such conditions The laws may brin
about temporary change, but til
desired end is not always reache
/ The consumer has chance here
! help educate the producer and sho
to him that violation of any of Il