Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1916-03-01
Mr.. Wescott said

cities are dSltatlnS the sanitary AAiAh
problem and are attempting to bring
about a rigid, burdensome inspection. at
the expense OF the dairymen, would 1t
not be well to forestall such action by
producing sanitary milk before this
action can be taken. This can be ac-
complished at a very low cost.
Il mean by saying that inspection
will be at the dairyman's expense.
just this: Inspection authorized by law
would compel the dairyman to make
number Of unnecessary improvements
at considerable expense. Do not mis-
understand me. please. I do not mean
to fight against laws which would au-
thorize proper inspection.
Proper inspection, by properly quail
flied inspectors appointed by the COM
missioner Of agriculture, carried on
along educational lines rather than by
prosecution, can teach the dairyman
how to produce a more sanitary pro-
duct at a very slight increased cost.
The essentials in sanitary milk produc-
ton are as follows: Clean and healthy
cows, clean stables, clean and healthy
employees, clean utensils, clean sur
roundings Of milk being drawn and
keeping milk at low temperature.
1T is evident that cows should be
clean. They should be free from all
dirt on their tanks and quarters and
should be we'll groomed to rid them Of
all loose hair.
1.-The United States Department of
Agriculture has given the following
definition Of milk:
whole milk is the lactereal secretion
obtained by the complete milking of
one or more healthy cows, properly
fed and kept. excluding that obtained
within IS days before and five days
after partuition.
1T is evident then from this defini-
ton alone that the cows should be
free from disease and free from dirt
However, there is no law, state or
federal, that backs up this definition,
but undoubtedly there will be in the
near future.
Stables can easily be kept clean if
and smooth. Hay nor other dry fodder
should not be fed just previous to
milking. Mixers should wear clean
clothing used for no other farm opera
ton. The mixer should wash his
hands thoroughly and dry them before
milking. and should milk with dry
hands always.
"All utensils Of course should be kept
Clean They should be thoroughly
scalded or steamed just previous to
use. The strainers especially should be
kept clean. Often new pals or cans
have cracks in the joints or have
square corners where dirt and, conse-
quently, filth may be lodged. Such
places can be flushed with solder to
do away with this. Properly con-
structed narrow top pals are of great
advantage. They reduce the amount of
hair and dust that can fall into the
milk
Milk. having been produced care
fully. and which is clean, must be kept
where it is clean and hence must be
Immediately removed from the stable
to the milk house. Milk easily takes
up foreign odors which may be about
the stable, such as turnips, ensilage,
etc
THE only possible way to put clean
milk on the market is to produce it
cleanly. When bacteria get into the
milk it is impossible to get them out
1t is the multiplication of bacteria and
their toxin production that controls the
souring or watering Of milk. The stable
atmosphere contains. perhaps, millions
of bacteria to the cubic centermeter,
and when the milk is left in the barn
in an open receptacle for any length of
time it becomes contaminated to a very
great degree.
Pasteurization Of Milk.
During the past few years the adj
vancement of pasteurization has been
rapid. Not only have creameries taken
it up. but small dairy dealers and even
dairy farmers have accepted the pro-
cess. The United States Department
of Agriculture reports that 10 years
ago only five per cent of milk supply
of New York City was pasteurized. In
, 1914, SO per cent was pasteurized. At
the present time so per cent of the
milk supply of Boston is pasteurized.
Undoubtedly within the next five or 10
years the milk market of our Maine
cities will demand pasteurization.
Some of the advantages of pasteuriz-
alton are:
'.First-It makes clean milk safe.
"Second-1t increases the keeping
quality of milk.
'Third-It destroys disease produc-
ing organisms such as produce diph-
iberia, scarlet fever, typhoid faver, and
septic sore throat.
"Fourth-It eliminates many unde-
sirable taints in milk caused by cows
eating weeds, etc.
'Fifth-It controls the souring of
cream by destroying undesirable bac-
terra and leaving the Tactic acid bac-
terra active.
"Sixth--It enables the butter maker
to make a more uniform quality of
butter.
"Seventh-It increases the keeping
quality Of butter.
"Eighth-It enables a closer skim
ming of the milk if pasteurized previ-
Gus to separation.
"The chief objection and disadvan-
tage of pasteurization is the cost and
in view of the fact that very few of
our dairy farmers are equipped an
additional expense is involved.
ut has been determined, however,
that when the pasteurizer has once
been set up it costs three cents to
pasteurize 1000 pounds of milk figuring
soft coal at 81 per ton.