The state herald., 1919-09-19


prepared By the United States Depart
ment Of Agricuiture.)
In marketing milk or dairy products
that meet the highest demand and
bring the best prices. the first step Is
in Its production. Only milk from
healthy cows should be used for hu.
man food. 1t should be produced un.
der clean surroundings and be han
died In such . way that Increase Of
bacteria. which cause the milk to sour.
be held as low as possible.
It does not require expensive barns
and elaborate equipment to produce
milk Of low bacteria count. The dairy
specialists Of the United States de.
partment Of agriculture have proved
this In a practical experiment. The
experiment was begun by placing four
cows In an ordinary frame barn and
employing an unframed worker to milk
and care for the animals. No extra
attention was devoted to cleaning the
barn, and for six months the cows
were kept under these conditions.
Then. without any change In barn
management, two cows were milked
into small-top pals and the two others
milked into ordinary open-top pals.
The milk from the open-top pals
averaged 497. $50 bacteria to the cubic
centimeter. and the milk from the
small.top pals averaged 38S,2l4-a
difference Of 129. .439.
Steam Purifying Proved.
The next step In the experiment
consisted Of steriixing the cans and
pals with live steam. but other con.
ditions remained as before. The milk
from the sterilized small-top pals
averaged only 17.027 bacteria to the
cubic centimeter. q reduction Of $751;.
1877 In favor Of sterilization. With
the open pals sterilization reduced the
bacteria to 22.677. 4 decrease Of 474.-
970 compared with milk from the un-
sterili1ed open pals. Sterilization 10
not difiacult nor expensive. The dairy
specialists Of the department have de-
veloped 4 simple steam sterlisef which
can be made at home. or can be pur-
chased complete for about $40 to SIS.
Complete directions for making II can
be obtained BY writing to the dairy d.
vision Of the United States depart.
ment Of agriculture.
In the third stage Of the experiment
the manure was removed from the
barn twice instead Of only once
week. and the uddera and teats Of the
cows were washed before each milk
ing. These reasonable measures Of
cleanliness reduced the count In milk
drawn into the sterilixed small.top
pals to 2.eS6 bacteria to the cubic
centimeter. and in the sterilIsed open.
top pals to 6.l66. Ordinary cleanli.
ness, Il can be seen. caused q reduc.
tion Of over 10000 bacteria to the
cubic centimetef.
In the anal stage Of the experiment
other measures to insure cleanliness
were practiced. The manure was re-
moved daily. clean bedding was sup
piled. and the cows were groomed
regularly with q curryeomb and brush.
With these nnal precautions the bac'
terra count In the small.top pals aver.
aged only 2.l64 to the cubic centime-
ter. or 1871. .s%7 less than were found
In q sample when the barn and cows
were dirty and the utensils were not
steamed.
Put u W - Consumer.
MIX IL Q highly periahable food and
the length Of time II will remain sweet
and safe. especially for children. de-
pends almost entirely upon the con-
stant care Il receives from the COW
to the consumer. Mix passes through
three sgencies-ths producer. the
dealer. and the consumer. II the first
two have done their part. clean. safe
milk will be delivered. thoroughly
chilled. to the consumer. The hest
way to deliver milk IL In clean. well.
capped bottles n bottled milk can
not be obtained. the housewife should
arrange to have Il received In . clean.
scalded utenail, cover Il instantly. and
place II Immediately In . refrigerator
q the coolest available place.
From the time milk In produced un.
III II II consumed II should be kept
cool-at q Temperature Of 30 degrees
r. or lower. At such temperaturss
bacteria develop very slowly and miik
undesgoes little change. A slight rise
In Temperature shove this point. how.
ever, permits bacteria to multiply
rapidly and bringa about deterioration
Of the milk. which may render II IN.
safe for ordinary uss and make II
highly dangerous for babies and older
children. In cooling milk dairymen
should use facilities already existing.
such m cold water In wells or springs.
when milk In drawn from COW II Inns
. temperature of about ~ dc.rrcs v.
In the North well and spring water