The St. Charles herald. [volume] (Hahnville, La.) 1873-1993, 1920-04-24
The Of ExpeNote the
Walls Ceiling


UncIean Walls,
prepared by the United States Depart
ment Of Agricultural
The production of milk carries with
1t big responsibilities.
The health and happiness Of the
users are promoted or imperiled ac-
cording as the product is clean or I'M
clean. Because Of the increasing i'm
portance of safeguarding the nations
milk supply, the Q. S. department of
agriculture has prepared an Illustrated
bulletin entitled, "Production of Clean
Milk" containing in it's "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
favor 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 single-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 diphtheria,
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 if care is not taken in disposing
of waste from human beings and do
nestle animals. It cannot be empha-
sized too often that disease-producing
bacteria are commonly carried from
such sources by flies, rats, birds, ETC.,
or they may be washed into the water
supply. For this reason stable manure
and privy deposits should be properly
disposed of. Attention is called 70
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
pals.
and sterilization.
Growth of bacteria Prompt cooling and
storage at low
temperatures.
Groom the Cow.
Far more reason exists for the daily
grooming of a cow than of a horse.
Cows in pasture usually keep cleaner
than when in the barn, but while ap-
pearing clean they may be very dirty,
and so may need brushing before each
milking. After grooming and before
milking. the udders, TANKS and bellies
Of the cows should be 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 Mt milking time !;
hence the value Of partly covered
pail. In nearly every case where a
pail with small opening Is used there
is less sediment in the milk. The
hest 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 wasnlng
nowder, using stiff brush. Avoid
rags. and greasy soaps or soap pow
dcrs' After washing, the utensils
.bonld he steamed, in order to ster1l1ze
them.
steam for sterilizing dairy utensils
Is available for even the smallest
diaries by means Of a simple steam
sterilizer. However, steam boiler
furnishes the best source Of steam. 1t
can be connected with steriliz!ng
oven built Of concrete, brick, stone
file or metal. The utensils should De
nlaced in the oven and kept at o
sterilizing temperature for at least
TX 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 2O5 degrees
Fahrenheit. To make sure that this
a attained 1t is advisable to use a
thermometer.
Cool Milk Promptly.
Generally the large number Of bac-
teria found In market milk when 1t
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