Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1916-03-10

az find that the dairymen are very
eager to cooperate with this type of
inspection. 1t is, however. impossible
to do a great deal Of this sort Of in
spection under the present appropria-
ton. However the inspection at the
source Of production, If properly done,
is the proper method of bringing about
improvement In the sanitary quality Of
dairy products.
This statement has been proven
by the fact that the sanitary quality
Of milk, from the dairy farms which
have been visited and inspected. and
whose owners or managers have eager
ly received suggestions to improve
their methods of production, has i'm
proved to a marked degree.
Clean Milk Production.
IF milk could be drawn direct from
the COW into sterile bottles without
its passing through air it would be
practically free from bacteria. 1t Is
very evident therefore, that milk be-
comes contaminated after it is drawn.
Although bacteria are too minute to
be seen with the naked eye, we really
mean bacterial infection when we
speak of filthy milk. Whenever any
amount of sediment is seen at the bot
tom of a milk bottle it Is enough to
say that there are many bacteria in
such milk. for dirt and bacteria go
hand in hand. Every specll Of dirt.
every particle of dust. every piece of
hair and every insect that falls into
the milk carries with it several thous-
and bacteria.
"The bacteria content of milk de-
Ponds upon various factors of which
the following are the most import
ant: Dirty or unhealthy cows, dirty
stables, dirty or unhealthy persons en-
ployed in handling cows and milk
dirty utensils, dirty surroundings of
! milk after being drawn. and keeping
milk at high temperature.
Dirty or Unhealthy Cows.
! when cows are not properly cleaned
every day great amount of loose
! hair and course dirt accumulates on
I their bodies. and every piece Of hair
or dirt that falls into the milk pail car
ries with it large number of bacteria.
1t is true that the hair and large par
ticles of dirt may be removed by the
strainers, but the bacteria have been
washed from them and it is impossible
to remove them by straininG.
Dirty Employees.
"All persons employed to take care
of the cows or the milk should be
dressed in clean suits made of some
hard material that will not collect dust
and dirt The hands of the mixer
should be thoroughly washed and dried
before milking. He should be furn-
ished with a clean white jacket which
will not collect dust and which will
show dirt easily if it does accumulate.
Dirty Utensils.
Great care should be used to keep
milk pals, strainers and milk cans
clean. Cracks and joints in pals and
cans form a very good hiding place
! for dirt and hence bacteria. 1t is well
to flush all joints and seams with sold
er before using a new pail or can. Some
form of narrow top pail should be used
They decrease the amount of surface
open to dust particles in the air and
hair Of the COW. The form Of narrow
top pan which has strainer attached
is not considered sanitary. because al
hair and dirt which falls on the strain
CT IS tHOIouSHIS "OSASu Wy lHC
that follows. Even If the hair and
dirt are not washed through the
strainer into the milk, the bacteria
from them are. Strainers should b.
thoroughly cleaned and scalded after
being used, as soon as they become
soiled and filled with hair should be
thrown away. Pals and cans should
be cleaned after being used and should
be scalded with boiling water or live
steam before being used again.
Conclusion.
Throughout my report there Is ev.
idence that dairy inspection is limited
in its work, due to the small appropri
alton of $4,000 year. Many of my
recommendations are impossible unless
the appropriation becomes greater
However, / trust that the feeling
aroused in some of our larger cities, de.
manding cleaner milk, will stimulate
an action which will bring about {
larger appropriation by some future
legislature. Ten thousand dollars car
easily be used in this work"