The Yale expositor., 1914-06-25


IBy C. e. Newlander, Instructor in
Dairying, Michigan Agricultural Col
Iese.l
The dairy interests of the state suf-
fer immense losses every year from
spelling and deterioration of products
during the summer season. These
losses occur all the way from the
way from the dairy farm to the large
dealers in dairy products and are the
result of improper methods of hand
ling milk on the farm, on the road and
in the shipping stations. From the
point of view of greater profit, as
we'll as that of public health, every
person who produces or handles milk
should give thoughtful attention to the
means by which milk may be kept
cold and free from contaminations.
The result will be greater satisfaction
TO the consumer and greater profits to
the producer.
Importance of Cleanliness.
Milk is one of the most perishable
condition more than a few hours,
when produced and handled careless
! ly. 1t quickly ferments or sours and
| may undergo other changes. The
| changes in milk are due to bacteria,
commonly called germs, some of
which may cause disease. The chief
source of bacteria in milk is the for
eign matter which finds its way into
milk, such as small particles of soil
or manure. hairs, dust, old milk, i'm
pure water etc, all of which are car
riers of bacteria.
The watchwords OF the careful
dairyman should always be cleanli-
ness and low temperatures. but more
especially so during the warm season.
Since it is impossible to exclude all
bacteria from milk, the producer
should aim to exclude as many as pos
sible and then TO check the growth
of those which have got into the milk.
The first may be done by practicing
cleanliness. The COWS should be kept
clean by brushing and by wiping off
the flanks and udders. This does not
require much time and is necessary
where the COWS have access to
marshes and dirty barnyards. The
milking should take place in a clean,
we'll lighted stable as free from dust
as possible The mixer should wear
a clean suit used only when milking,
rather than his dusty working colthes.
Above all he should milk with clean,
dry hands. But with all the care that
can be exercised some dirt and bac-
terra will be constantly falling where
milking is in progress. The amount
falling into the milk pail can be
greatly reduced by the use of a pail
! with a small top.
Necessity for Cooling Milk.
The second point, that of checking
the growth of bacteria, can be accom-
plished by cooling the milk to a low
temperature, so degrees F. or below,
| because bacteria do not readily grow
at this temperature. The cooling can
be done by pouring the milk over a
cooler or by stirring it in cans set in
cold water. Use a thermometer to
note the temperature. 1t is not sufi-
cient to simply cool the milk, it must
be kept cold until delivered to the
station or factory. Milk hauled to
the station or factory in hot weather
must be covered TO protect it from
heat. This can readily be done by
covering the cans with blankets which
have been thoroughly soaked in cold
water. In case of long trips on ex-
ceptionally hot days it may be neces-
sary to wet the blankets more than
once
In addition to the above It should
be stated that milk should not be
handled or stored in the stable. 1t
is much better to have a separate
milk room or milk house used for this
purpose only, which can more readily
be kept free from dust and odors,
Also the proper cleaning and steriliza-
tion of utensils is a matter Of great
Importance. The pals, cans, strain
ers, etc. should first be rinsed in luke.
warm water. then thoroughly scrub
bed with brush in warm water to
which some alkali like sal soda has
been added. and then rinsed carefully
in clean warm water. If possible the
utensils should then be sterilized by
the use of live steam, but good re-
suits may be obtained by dipping in
boiling water for a minute or two
This will warm them sufficiently SO
they will dry of their own heat max
ing wiping unnecessary.
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