American Falls press. [volume] (American Falls, Idaho) 1907-1937, 1915-04-08
cry day and dried with a sterile towel,

cry day and dried with a sterile towe
: but clean In a common sense mean
| ing. Free from accumulation of dir
5 and manure. and thoroughly brushed
IL the hair on the udder, flanks an
: tail be clipped. this will aid in keep
| ing the animal clean. The udder an,
flank of the COW should be wiped wit
a damp cloth each time before milking
In the milk from wiped udders wer,
found Tic bacteria per cubic cent?
mer of milk. while 7.05S bacteria wer,
found in milk from cows not so wipe,
before milking.
In the production of sanitary mill
much depends on the health and clean.
Illness of the mixer. He nus frs
of all be in good health. DR.. John w
Trosk, surgeon in the United States
Public Health and Marine Hospital
says: During the last fifty years
there has been piling up n mas of evil
dence which may seem to show that
milk may receive from man the speci-
fic Organisms of certain infectious
diseases n that these organisms may
retain their virulence for some time
and produce the disease in susceptible
individuals drinking raw milk" The
mixer should use reasonably clean
clothes and should milk with clean
hands. 1t matters not so much wheth-
er a mixer washes his hands after
milking but it is objectionable not to
do so before milking. One often sees
a mixer milk a few streams into his
hands to wet them and then proceeds
to draw the milk-his hands dripping.
Such a trick is criminally filthy and
contrary to all rules of cleanliness.
Always milk with clean dry hands.
Some form Of small top or covered
milk pail is very important in milking
In order to protect the milk during the
process Of milking. Experiments show
that on an average milk taken from a
open top milk pail contains about
thirty-three times as many bacteria as
when the small top or covered pail is
used.
Care and Handling of MIN.
Preventing changes In milk is a
question of preventing the introduc-
ton of bacteria into milk and of check
ing their growth or destroying them
when they are present. The produc-
ton of milk reasonably free from bac-
terra is a simple question of %clanli-
ness. Even with the greatest precau-
ton some bacteria get into the milk
n further precautions must be taken
to prevent their undue multiplication.
The bacteria content of milk at any
time depends Therefore, upon the initial
lumber of bacteria introduced through
process of milking and handling
and the temperature at which the milk
is kept. MILK should be cooled i'm
m~ediately and kept cool until Il is
consumed. Where no special appara-
tus is at hand for cooling II is best
by putting the container in the
Ice chest or by putting IL under the
water tap or by simply setting the
In cold water. In keeping
II cool OF course, ice Is best but If ice
be had. Just place the milk IL
ooles room you have and IN n
draft II possible. Cover with n damn
cloth and allow one end 20 fall I'm q
small bucket of water which has n
tendency to keep the cloth damp.
III milk could be obtained and kern
rec from bacteria it would probably
sweet almost indefinitely. How
near to this ideal IL is possible to come
nay be seen from the fact thai milk
rom several American dairies exhib-
ted at the Paris exposition IN 1900
was sweet when over two weeks old
10 method OF preservation being fol-
owed except cleanliness and keeping
cold. According e more recent
iata published by the L. :. Bureau of
condition five to seven weeks
The conditions which mako such
mix possible are still hut
neg IRE becoming more common and
VIII continue to do so as copsumero
'ealize l. is worth the extra cost which
ne ">t~a cleanliness aud care|fuluoss {
~ ails. ;