Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1916-04-18

, while eating, thoroughly brushed all
over with an ordinary horse brush,
their udders thoroughly washed with
sponge and plenty Of water and aft
erwards wiped with dry sponge,
sprayed with "Cypher's Anti-Fly Pest"
or some other fly repellent, and then
taken to a separate building to be-
MIXED, the milk will not only be far
cleaner, but there viii be more of 1t.
This kind of treatment adds to the
comfort OF the cows and the more
comfortable they feel the more milk
they will give, up to the limits of theii
capacities, Furthermore. II the cows
are taken from the feeding shed to
the milking shed by groups, each
group having the same number OF
cows as there are men milking. then
each COW win be in the milking shed
only while she Is being nnilxed-ten
or twelve minutes at the most This
would minimize the chances for ma
nure and urine to get into the milking
shed.
The mixers should be provided
with milking suits which should be
changed often enough TO be kept
clean. 4.
In order to be sure that milk pals.
bottles and utensils are clean anc
sterile hey should be washed in luke
warm water with some suitable wash
ing powder, thoroughly rinsed in
clean, fresh water, then steriIized
with boiling water. The first wash
water should be just warm enough to
soften the oily coating Of milk left on
THE containers (pails, bottles, etc. 50
that the wasling powder will more
readily "cut" and remove the oil or
grease. The wash water should never
be hot, for. hot water cooks the milk
and makes It stick fast Fresh, cold
water, freely used, is all right for
rinsing. Boiling water is better for
scalding or sterilizing than steam, for
! 1t takes away with 1t any remaining
bacteria, particles OF dirt, etc, where
as steam tends to cook them fast to
the surface of the container. The best
practise is to dry the utensils with
steam after they have been washed
with boiling water.
II is the usual dairy practise to pas
turtle or sterilize milk before sending
| it out to the consumer. This may kill
all or most of the bacteria and keep
the milk from soUring or spelling
within reasonable length of time,
but It is not to be considered as
guarantee Of quality. There is vast
difference between clean, pure milk
on the one hand, and cleaned, purified
milk on the other. Clean, pure milk
must be such at all stages of its prog
ress from COW to consumer. Cleaned,
i purified milk may be very unclean
and impure at some stage in its pog-
ress and stiIl, after treatment, remain
runsour" or unspoiled' for a reason
able length of time. Milk Of this kind
should not be considered fit food for
babies.
A common practise. among small
diaries especially, is to carry the milk
Earound In a large container-and meas
ure out the required amount at each;
customers door This should be dis
couraged. Every time the can in
which the milk Is carried Is opened
to measure out pint or quart Of
milk, there is a chance for dust, dirt
and bacteria to get in. Furthermore,
the deliveryman issvery apt to forget
to shake the can each time before
measuring out milk, and those who
come last get, cheated out of their
\ share of cream Milk should be de-
lfvered- In original sealed packages.
4 There Is one more point to be con-
sidered in the production of good milk
milk that Is best for babies. To
produce milk, cows must eat-they
must have good food and plenty of It.
II q COW Is not in the best of health
and condition In every way, she can
not produce the best of milk For ex-
ample: Where cows are fed In this
territory on home grown or native
grass, the ration is very commonly
deficient in lime A COW will make up
this deficiency for time by drawing
on her skeleton In order to maintain
the lime cor Gnt Of her milk; but in
time this must cease; the cow be-
comes anemic; the milk becomes def
Gent In lime, and unfit for baby food.
It is very much worth while to know
II your milkman's cows are properly
fed. Z.
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