Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-11-10
Care Of Min and Cream on the Farm

q Nearly an changes which occur IN
&milk or lts products are due 90 the
notiun of bacteria. Rnctorio are
Very small microscopic single-ceilcd
aplants which are found almost
Everywhere In nature. They are most
b bundnnt where there IN dust and
~fnth: aud if subjected 90 favorable
Z conditions. az warmth. food and
ainolsture. multiply very rapidly. the
tesultng progeny Of one bactersam
Hhfton amounting 90 many million In
twenty four. hours.
MIX is an Ideal medium IN which
Bacteria can grow, and " Il is kept
Narm they develop very rapidly.
feoding on the milk sugar and com
Hsortiug q into tactic acid. The acid
ttauscs the milk 90 become sour ana
tturdlos or procipltates the curd OF
rnsetn
a Bacteria grow very slowly or not
&ht all az low temperatures. since
#nll freshly drawn milk contains hac-
feria. IL b. important that 10 should
4 b. cooled quickly TO forty or iiity
begrccs. TO prevent their develop
q nont. or II the milk IL separated,
N4he cream should be cooled N u ia
4 Desired to keep Il sweet. MIX ~
\ she COWS udder usually contains
4 BONE bacteria, hut far the larger
I number get into milk through dust
lin the stable hairs from the cows
Fan unclcan mixer. particles Of ma
nure that may fan into the milk. OF
4 unclean utensils. To limit the mum
bier Of bacteria which get into milk
3ihe cows should be MIXED IN clean
II Avell lighted and well ventilated sta
1lc The COWS should Doe well
groomcd and their fianks and udder
1 dampcncd before they are milked
i 'rhe mixer should wear a clean suit
and have clean hands. The teat'
phould never bee wet while milking
'ro avoid dus tin the stable IL is well
b. sprinkle the floor lightly ana feed
nu hay until after the cows are
inHkod
Tho milk should be- removed from
The stable as quickly as possible "a
The milk room. This room should h'
fight ana airy ana entirely separate
from the stable. n the gravii,
method OF separating the cream b
used the milk SHOULD be cooled
auiokly to 40 20 80 degrees Fnhren'
heit There are three different forms
ut Tho gravity system-thc shallow
pan or crock" the deep setting
and the water dfuuon.' The last
mentioned is not worthy OF discus
sion, aH i is wastcful and non-efii'
Client
OF the other two mctnoGs, IN,
deep setting" is the more mtisluc.
tory Il consists of deep. narrow
can, sometimes called q shotgun can
which is set in cold water When
the cream rises Il can be removed
with a ladle or dippcr. The cream
rises in IL more quickly and NOR,
thoroughly than in the shallow pan
system, which consists of puttinl
milk into pans or crooks.
For person keeping five or NOR,
COWS, IL is economy To own hand
separator According 20 the Purdu,
experiment station. by using "A cream
separator there is "a saving of S3.Gt
=" Fr"p per cows per year over IN,
BihNliy system. Besides more
thorough Swimming tho centrifugal
separator produces better quality
ol cream ana more satisfactory
thickness, removes many bncteria
ana other impurities and produces a
skim milk I'm good condition for feed.
f'' i'tf' tiNfl ~ NNNHf hltf tltlh
should he separated while still warm
as the separator has Us grentest EN-.
cheney u the milk has "a temperature
OF 30 Go 90 degrees Fahrenheit II
tho cream is Co be held for several
DAYS before churning. IL should b.,
Kept IN a can with clean cloth tied
over the top, 90 keep out the dust II
nhouid not be- subjected 20 odors of
amy Kind, az cream and milk absorb
udors very readily. NJ milk or cream
is kept Ina tho same compartment oi
q refrigerator with meat. vegetables
or fruit, IL VIII take on strong odors
and tastes which are often mistaken
for sour or impure product Ma
new cream should be- added 20 tho
old until it has been thoroughly
cooled.
= Onentimes buckets. strainers and
other utensils have crevicos and COR
ncrs In which milk and dirt may
lodge ana become the source at mum
hcrlosa bacteria and bad odors. This
may be- avoided by using only vessels
which have no sharp corners and In
which am crcVico3 have been filled
with solder. The cream separator
if not properly cleaned IL also a
source OF bacteria, though if prop
crly cared for II viii eliminate part
or the bacteria fro mthc milk and
cream. u should be carefully washed
and aired after each separation. Ia