The Carlisle independent., 1919-11-27
Clean Milk Utensils Means Better
 Butter


 Careful cleanliness in milking and care of milk and cream in the milk house is essential to the production of good, wholesome butter according to R. II. Mason Assistant Professor of Dairy Husbandry, College of Agriculture University of Arkansas,
 .Conditions under which milking and separating the cream take place rath- CT than conditions under which butter Is made are more often responsible Tor the poor quality of butter made on the farm" says Nr Mason. To produce butter with q desirable flavor it is not only necessary to exercise care during the manufacture but it is fully as essen tial to have the milk and cream pro- duced under pure, clean conditions. lhls means a clean well ventilated barn, milk room free from contaminated sur rolIndinos. clean cows, clean mixers and clean utensils
 The milker. the barn, he COW and
 
 flies. are some of the greatest sources of contamination Many farmers do not think of washing their hands before starting to milk The filthy habit ot milking with hande made wet by a stream of milk from the udder should always be avoided. One single hair from d COW has been known to hang elinglhs to it several hundred bacteria At cef- tain seasons of the year it is very dlf- ficult to prevent few hairs from fah- inp the milk. The number of bacteria on d single fly may exceed SIX million. The small top, or fish mouth, mllkpah wlli prevent more of these things 1fom falling into the milk than the large or dinary milk pail.
 In many instances the flavor of the butter is determined in the barn by the proportion of desirable and undesirable bacteria entering the milk during the milking. The barn should be clean, light and free from objectionable odors. The COW lot should be kept free from manure to prevent it's getting on the body of the cow The floor of the barn and stalls should be capable of good dralh- ape to insure dry floors, i'll addition to well drained floors. dry bedding and clean should be kept in the stalls. such precautions will reduce the work of Al and 1t1H n the COW clean and will remove a great source of contamination.
 The utensils in which milk is handled should be of such material and construc- tion that they are easily cleaned and kept so The inside should be smooth, with solder so that dirt or milk rem nants cannot find Judgment. vessel with al seams or erevices well covered which is partially rusty is much more difficult to keep clean than one which is heavily timed and free from rust. Too much care cannot be taken in clean ing milk vessels. After rinseing them thoroughly i'll luke warm water they should be washed thoroughly with wash ing powder or good soap in water as het as the hands will stand, thoroughly rinsed in hot water and exposed to live steam from one to two minutes or in boiling water from four to five minutes in case steam is not available utensils should then be exposed to- bright sunlight for two or three hours.
 lhe milk room or place where milk is taken care of. should receive equal at tention with respect to cleanliness as the barn. It should be clean. light, well ventilated and free from contami- | hating odors. Ii cream separator is used it must be cleaned each time a, carefully as de>cribed for milk utensils. Flushing the separator with warm wa ter i> not sufficient to clean the ma chine. The kinds of bacteria which develop in an unwa>hed separator are | largely those found in the manure and | barn. these are the most undesirable kind Their number greatly increases in an unclean bowl and multiply rapid | y in the warm, fresh milk at the next separation. All parts with which milk comes in contact should be kept clean. The place whore milk or cream is kept 1 until chrned should be clean and free l from all objectionable odors