The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1920-04-22


The production of milk carries with
It big responsibilities.
The health and happiness OF the
users are promoted or imperiled ac-
cording as tie product is clean or un-
clean. Because of the increasing i'm
portance of safeguarding the nations
milk supply, the U. S. department of
agriculture has prepared an illustrated
bulletin entitled, production of Clean
MILK" containing In its "a pages the
essentials relating to this important
subject, told in simple language,
For ordinary purposes "clean milk"
is understood TO mean milk of good
flavor from healthy cows. that Is free
from dirt and contains only a small
number of bacteria, none of which are
harmful. All milk contains some bac-
terra, which are slngle-celled plants so
small that they cannot be seen by the
naked eye. The number of bacteria
in milk depends first on the number In
the udder of the COW; second, on the
amount of contamination from outside
sources; and third. on the rapidity of
bacterial growth. The latter factor is
governed by the temperature of the
milk.
tuberculosis. the bulletin points out,
is probably the most widespread cattle
disease that can make milk dangerous.
Dairy cows. particularly. when the
udder is affected, may transmit this
disease to human beings, especially
children. Other diseases which can be
carried by milk include diphtherla.
scarlet fever, typhoid fever, and septic
sore throat. Great care should be
taken to have only healthy people who
are scrupulously clean handle milk.
Watch All Water Supplies.
All water on the farm, including that
which the cattle drink, should be above
suspicion as to its purity. This also
applies to the water with which the
utensils are washed. Disease may be
spread from farm to farm and to the
milk IL care is not taken In dlsposlng
of waste from human beings and do
nestle animals. 1t cannot be empha-
sized too often that disease-producing
bacteria are commonly carried from
such sources by flies. rats, birds, etc,
or thtJ may he washed into the water
supply. For this reason stable manure
and privy deposits should be properly
disposed of. Attention Is called to
other bulletins dealing especially with
this subject.
The general situation with respect
to the sources of bacteria in milk and
the necessary remedies are summarized
In the bulletin as follows:
Source of trouble. Remedy.
Body OF the cow Clean COWS.
Small-top milking
Unciean utensils Thorough washing
and sterilization.
Growth of bacteria Prompt cooling and
storage at low
temperatures
Groom the Cow.
Far more reason exists for the daily
grooming of COW than OF horse.
Cows In pasture usually keep cleaner
than when In the barn, but while ap-
penring clean they may be very dirty,
and so may need brushing before each
milking. After grooming and before
milking the udders, flanks and bellies
of the cows should he carefully wiped
with clean. damp cloth to remove
any dust or loose hairs.
Most of the dirt in milk falls from
the body OF the COW at milking time ;
hence the value of partly covered
pail. In nearly every case where a
pail with a small opening Is used there
is less sediment in the milk. The
best way to make sure that the uten-
sils which one uses In handling milk
do not contain dirt is first to rinse
them In cold or lukewarm water then
wash them thoroughly, until clean,
with hot water and an alkali washing
powder, using a stiff brush. Avoid
rags, and greasy soaps or soap pow
ders. After washing, the utensils
should be steamed, In order to sterilize
them.
Steam for sterllzlng dairy utensils
Is available for even the smallest
dairies by means of simple steam
sterillzer. However, steam boiler
furnishes the best source of steam. II
can be connected with sterilizlng
oven built of concrete. brick. stone
tile or metal The utensils should be
placed in the oven and kept at a
sterilizing temperature for at least
Is minutes. A coil in the bottom OF
the oven should furnish enough steam
TO dry the utensils also. The tenn
perature should be at least 205 degrees
Fahrenheit. To make sure that this
Is attained 1t is advisable TO use a
thermometer.
Cool Milk Promptly.
Generally the large number OF bac
terra found In market milk when II
reaches the consumer is due largely
to their multiplication made possible
by the relatively high temperature OF
the milk. At certain creamery. milk
received In the morning consisted Of
the previous nights milk and the