El Paso herald. (El Paso, Tex.) 1901-1931, 1913-11-14
BACTERIA IN MILK MULTIPLY QUICKLY.

ium often amounting to many million
in "a hours.
Milk is an ideal medium in which
bacteria can grow. and If il is Kept
warm they develop very rapidly, feed
ing on the milk sugar and converting
il into Tactic acid. The acid causes
the milk 10 become sour and curdies
or precipitaJes the curd or caSeln.
Bacteria grow very slowly or not at
all at low temperatures. Since all
freshly drawn milk contains bacteria,
II is important that il should be cooled
quickly to 40 or so degrees, 10 prevent
their development. or if the milk Is
separated, the cream should be cooled
if it is desired to keep 1t sweet MIX
in the cows udder usually contains
some bacteria, but far the larger num-
Der get into milk through dust in the
stable hairs from rthe COWS, an I'M
clean mixer, particles of manure that
may fall into the milk, or unclean
utensils To limit the number OF Dac-
terra which get into milk the cows
should be MIXED in clean, well
lighted and well ventilated stable The
cows should be well grOOmed and their
flanks and udder dampened before they
are MIXED. The mixer should wear
clean suit and have clean hands me
teats should never be wet while milk
ing To avoid dust in the stable, 1t IS
well to sprinkle the floor lightly and
feed no hay until after the cows are
MIXED
The milk should be removed from
the stable as quickly as possible to
milk room. This room should be nSnC
and airy and entirely separate from the
stable. If the gravity method of sepa-
rating the cream is used, the milk
should be cooled quickly 20 30 or %
degrees Fair There are three differ
ent forms OF the gravity system: the
shallow pan or crock the deep set
ting and the water dilutiOn." The
last mentioned is not worthy Of dis
cussion, as it is wasteful and non
efficient.
of the other two methoGs. the deep
setting" is the more satisfactory. II
consists of a deep, narrow can, some
times called a shotgun can, which Is
set in cold water. When the cream
rises it can be removed with ladle
or dipper. The cream rises in it more
quickly and more thoroughly than IN
the shallow pan" system, which con-
sists of putting milk into pans or
crooks.
Hand Separator Advisable.
For a person keeping five or more
cows, il is economy to own a hand
separator According to the Purdue
Experiment station, by using a cream
separator there is saving of $3.50 TO
500 per COW per year, over the graV-
ity system Besides a more thorough
skimming, the centrifugal separator
produces a better quality of cream and
q more satisfactory thickness, removes
many bacteria and other 4mprities and
produces d SEllullllk II SOOu tlllL4oAi
for feeding. If separator is used, the
milk should be separated while still
warm, as the separator has its greatest
efficiency if the milk has a tempera-
ture Of 80 to 95 degrees Fair. If the
cream is to be held for several days
before churning. it should be kept in
can with a clean cloth tied over the
top to keep out the dust 1t should
not be subjected to doors OF any kind,
as cream and milk absorb doors very
readily. If milk or cream is kept IN
the same compartment of a refrigera-
tor with meat vegetables or fruit, 1t
will take on strong odors and tastes,
which are often mistaken Tor a sour
or impure product. No new cream
should be added to the old until it has
been thoroughly cooled.
Oftentimes buckets, strainers and
other utensils have creviceS and cor
ners in which milk and dirt may lodge
and become the source Of nun berless
bacteria and bad doors. This may be
avoided by using only vessels which
have no sharp corners and in which all
crevices have been filled with solder.
The cream separator, if not properly
cleaned, is also a source Of bacteria;