The citizen. [volume] (Berea, Ky.) 1899-1958, 1920-05-06
prepared by the United States Depart
ment OF Agriculture.)

prepared by the United States Depart
ment OF Agriculture)
The production Of milk Carries with
Il big responsibilities.
The health and happiness Of the
users are promoted or imperiled &C
cordlng as the 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 Clear
MIX" containing in its "a pages thu
essentials relating to this importan
subject, told In simple language.
For ordinary purposes "clean milk
Is understood to mean milk of goot
flavor from healthy cows. that Is free
from dirt and contains only a small
number Of bacteria, none Of which arr
harmful. All milk contains some bac
terra. which are single-celled plants 50
small that they cannot be seen by thu
naked eye, The number Of bacteri'
In milk depends first on the number II
the udder of the COW; second. on thu
amount Of contamination from outside
sources: and third. on the rapidity o.
bacterial growth. The latter factor II
governed by the temperature of thu
milk.
tuberculosis. the bulletin points out
Is probably the most widespread cattle
disease that can make milk dangerous
Dairy cows, particularly. when thu
udder is affected, may transmit thi'
disease to human beings. especial!
children. Other diseases which can b.
carried by milk include diphtheria
scarlet fever, typhoid fever, and septi'
sore throat. Great care should b.
taken to have only healthy people VIII
are scrupulously clean handle milk.
Watch All Water Supplies.
All water on the farm, including tina
which the cattle drink. should be abov'
suspicion as to its purity. This ais
applies to the water with which tn
utensils are washed. Disease may b.
spread from farm TO farm and to tn
milk II care is not taken In disposin.
nestle animals. II cannot be empha
sized too often that disease-producini
bacteria are commonly carried from
such sources by flies. rats. birds, etc
or they may be washed into the waite
supply. For this reason stable manur
and privy deposits should be properl.
disposed of. Attention is, called Il
other bulletins dealing especially will
this subject.
The general situation with respec
to the sources of bacteria In milk AM
the necessary remedies are Summarized
in the bulletin as follows:
Source Of trouble. Remedy.
Small-top milking
unclean utensils. Thorough wsshin
and sterilization
Growth of bacteria Prompt cooling an
storage at lo'
temperatures
Groom the Cow.
Far more reason exists for the dali
grooming of a COW than of horse
Cows In pasture usually keep cleane
than when in the barn, but while ap
pearing clean they may be very dirty
and so may need brushing before eac
milking. After grooming and befor
milking. the udders. TANKS and BELLE
Of the cows should be carefully wipe
with a clean. damp cloth to remov
any dust or loose hairs.
Most Of the dirt in milk falls fror
the body Of the COW at milking time
hence the value of partly covere
pail. In nearly every case where
pail with a small opening Is used ther
is less sediment In the milk. Tn
best way TO make sure that the utter
sis which one uses In handling mil
do not contain dirt is first to rims
them in cold or lukewarm water, the
wash them thoroughly, until clear
with hot water and an alkali washin
powder, using a stiff brush. Avoi
rags, and greasy soaps or soap pow
ders. After washing. the utensil
should be steamed, In order to sterile
them.
Steam for sterilizing dairy utensil
Is available for even the smalles
diaries by means Of a simple steaI
-sterilizer. However. steam boiie
furnishes the best source OF steam.
can be connected with a sterilizin
oven built OF concrete. brick, ston'
tile or metal. The utensils should
placed In the oven and kept at
sterilIzing temperature for at leaf
IS minutes. A coil In the bottom
the oven should furnish enough steal
10 dry the utensils also. The ten
perature should be at least 205 degree
Fahrenheit To make sure that tn
Is attained II Is advisable TO use
thermometer.
Cool MIX Promptly.
Generally the large number or pa
terra found In market milk when
reaches the consumer II due large
10 their multiplication made possib
by the relatively high temperature
the milk. At certain creamery, mi
received In the morning consisted
the previous nights milk and u