The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1913-07-01
QUALITY OF DAIRY PRO-
DUCTS.
sanitary Barns, C1eaD Cows. Clean
Mixers and Clean Utensils Are Es.
scnttal.
(By I. M. DayiS)

ytubNS
(By l. M. Davis.)
Quality is the keynote Of a perman-
ant success Though the individual
iairyrnan may doubt this. it's truth is
established when the dairy business
Failure to realize what constitutes
success, refusal to meet the obligation
which every dairyman owes to the
dairy industry. and competition are at
least three conditions which have
brought upon dairymen the great
problem Of how quality can be raised,
for the place has been reached where
improved conditions must prevail.
Every person who handles milk or
cream knows that they are perishable
products, which require special care.
Failure to observe the necessary pre-
cautions in handling these products
must therefore be considered as a dis
regard Of the principles underlying
quality. We're dairymen to apply
themselves closely in two particulars,
over ninety per cent Of the quality
troubles would disappear, and this
raised standard would be accompanied
by corresponding gin in net
profits Cleanliness and low tempera-
lures are two features the abouse Of
which leads to ow grade dairy pro-
ducts. A large percentage of the bad
the result Of dirt. manure, hair and
flies getting into milk during the
milking process, and this becomes the
more serious for the reason that sew
enty- per cent Of these cOntami-
mating materials go into solution and
can be removed in no way, but remain
to cause the development OF unfavOr-
able fermontatiOns which produce bad
fiavors in the market production.
Dairy conditions which need i'm
provement include not only the main
tanning OF more sanitary bars. more
attention in the matter Of cleaning
cows previous to milking, clean milk
ers, properly constructed and cleaned
utensils and more caro- in washing
separator bowls. but the length OF
time and the manner in which the
milk and cream are held, along with
cleanliness. must be the other desir-
able feature. low temperatures. While
the market milk dairymans realizes
this to some extent on account of his
product being more oerishable. the
dairyman who sells cream often fails
to appreciate the advantage Of cooling
cream Immediately after separating,
and thus a condition most favorable
TO deterioration begins to exist shortly
after the milk is drawn.
Freshly drawn milk Is at an opium
temperature for bacterial growth. and
unfayOrble denominations can be
Checked in no better way than by i'm
mediate cooling. If the milk Is to be
separated. skimming should take
place directly after milking. but the
cream should be cooled before being
mixed with previous skimmings- A
TANK cooler is SO inexpenSlvely con-
structed and operated that there can
De no reasonable objection 70 It's use
Such cooler may be made from a
oox or barrel. and should be provided
with an inlet at the bottom and dis
charse at the top. Ordinary milk cans
are successfully used as containers
and the water used in cooling may bt
run into q stock tank. Low tempera
lures OF themselves are effective ir
helping preserve quality. but an idea
product results when they are accom-
panied by cleanliness in production.
careless practices in the dairy favor
.he adoption Of burdensome reguia
oons With ideal methods in use suct
would be eliminated. and expensive
artuciai processes, such as pasteurlza
uon, would be unnecessary.
Improvement In the quality of dair!
products must begin with the pro
aucer. 50 the diaryman holds the ke!
4 eo, ~ ,ne situation: Every effort OF tn
consumer. the distributor, or the man
utacturer will work to his ultimat
"ehent. While payment on the Qualit.
oasis Is established. a premium o
.nree TO five cents per pound on but
yer lat IS given for cream Of highes
sraue Such cream can be produce'
oes' ny paying close attention t
eani,ness and immediate and thor
ouch cooling.