Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1916-09-15

therefore, have an abundant supply of
pure water and plenty of steam, Dairy
utensils can not be kept in a satisfac-
tory condition unless treated to a course
of live steam every time they are used.
Washing dairy utensils in unclean water
or that containing germs of disease is
a suicidal policy. Milk should not be
left in the stable after ii is drawn, but
should be removed Immediately, run over
a cooler. bottled and put in the ice box.
The sooner this is done the more COM
pletely will undesirable ferments be kept
out of il and their development checked
If they gain access to il.
Thus, the contamination of milk may
be brought about in a great variety of
ways. predominant among which are
fooo flavors, though this is the exception
rather than the rule. Second, visible
dirt which is common and observable
everywhere; third. bacteria, which though
present in immense numbers in the air
OF every dairy stable are not observable,
and unless the man handling the cows
and the milk is we'll acquainted with
their insidious ways of working and the
results of their energy. he may under
estimate their effect altogether. 1t is
important that every one dealing with
milk. therefore. have some understanding
OF bacteria and be able to recognize
the results produced when they are pres
ent in the milk in any considerable
quantity. Many are unable to under
stand why food flavors are transmitted
to milk. The cause of il is due to a
volatile oil which is eaten by the ami
NAL and is transmitted to the milk Sc
GREETING glands. While there is no salts
factory remedy for such flavors, milk
ing just before feeding, as already sug-
ha
number Of germs obtaining access to
milk may be greatly lessened if milk
ing 10 done where the surrounding air
is pure and free from dust. This should
not be a difficult matter to arrange
IL the dairy stable is properly construct
ed and situated. The first few streams
of milk should be rejected, and the milk
should be strained through several thick
nesses Of cheesecloth into a thoroughly
clean and sterilized vessel.
While every precaution must be taken,
therefore. against undesirable bacteria
finding access 10 the milk. these orga.
nisms are of the utmost Importance in
the manufacture of certain dairy prod
ucts. For instance. butter of a whole
some and desirable nature can not be
made without their aid. They are also
essential in cheese making, though, of
course, IL undesirable forms find THEN
way into the milk, bad butter and cheese
will result. IL undesirable forms of bac-
terra gain access to the milk, they can
be controlled or destroyed by pasturiz~
ing the milk at a temperature of 160 de-
grees F. II must be held at this tenn
perature at least forty minutes and then
chilled Immediately thereafter. This
treatment destroys the most dangerous
forms of bacteria. Milk can also be
sterilized which means heating il to tha
boiling point and holding 1t at this tenn
perature long enough TO destroy all
forms of germ life. Cooking the milk,
however, gives il peculiar flavor which
10 many is unpalatable, and also causes
a coagulation Of the albumen which is
undesirable. 1t is true that some chem
icals may be used to destroy bacteria
but their use is only TO be condemned
for they probably interfere with its d.
gestion, and therefore endanger the well
fare of the consumer. Cleanliness and
cold constitute the most satisfactory
means known of producing a wholesome
milk supply, whether it is to be used for
home consumption, or handled in a COM
mercial way or manufactured into but
ter or cheese.