Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1916-11-16

clothing used for no.other farm opera
ton. The milker 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 thorough
iy scalded or steamed just previous to
lie. The strainers. especially, should
DE kept clean. Often new pals or cans
have cracks In the joints or have
square corners where dirt. and, conse-
quently, flth may become lodged. Such
places can be flushed with solder to do
away with this. Properly constructed
narrow top pals are Of great adj
vantage. 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
tn the mix house. Milk easily takes
up foreign odors that may be about
the stable, such as turnips, ensilage,
etc.
1.-THE only possible way to put clean
milk on the market is to produce it
cieanly. When bacteria once get into
the milk it is impossible to get them
out. It is the multiplication Of bac-
terra and their toxin production that
control the souring or rotting Of milk.
The stable atmosphere contains, per-
haps. millions Of bacteria to the cubic
ccntimeter, and when the milk is left
in the barn in an open receptacle for
any length Of time it becomes con-
taminated to very great degree.
when milk is produced in as clean
a manner as possible it contains Ger
tain kind of bacteria. Even If milk
could be drawn from the COW into a
sterile receptacle without being con-
taminated, 1t would contain bacteria.
These bacteria are always present in
milk-even before 1t is produced. They
are Tactic acid bacteria, and they are
tie agents that cause the natural sour
ing of milk.
1T is important to- exclude bacteria
foreign to milk because, II they multi
ply rapidly and overpower the natural
bacteria Of milk, they cause the rot
ting Of milk instead of the natural
souring. The natural souring Is. OF
course, very important in the manu-
facture Of butter.
milk, as soon as it is drawn from
the cow, becomes dead matter and at
cnce regins to deterioratc. This de-
terioration is caused by the natural
action Of Tactic acid bacteria. The
control of this deterioration. or the ac-
ton OF other bacteria, Is through low
temperature. naturally. and through
pasteu,ization which Is rather an un-
natural method.
Warm milk is a perfect media Tor
bacteria to grow in. consequently 1t is
important to cool milk to low tenn
perature while the bacterial content Is
yet low. The cooling should be &C
complished Immediately after the milk
is strained. by running it over cooler
filled with ice or else by setting the
cans in ice water. Milk should be
cooled to so degrees and 40 degrees is
better, If possible.
what has been said preceding In re-
gard to the sanitary production Of milk
can be accomplished by every dairy
farmer at very little expense.
"The point of production is the place
to begin inspection, but when reason
able sanitary conditions of both equip
mcnt ard methods are evidenced at the
producing point, the burden of inspec-
ton then rests upon the dealer"