The Hartford herald. [volume] (Hartford, Ky.) 1875-1926, 1922-07-05
Good MIX Means Clean MIR


In the dairy, bad favors and
@'bad acting" milk are not due to the
COW or the feed. but to dirt" and
bad handling. Undesirable bac-
terra is another way Of stating IT,,
but the Tennessee Extension News
suys. "The Modern Way to Spell
Bacteria is Dirt"
But 1t pust be remembered that
what the average person would re-
gard as cleanliness" may often be
nothing short of "6lthiness" from
the viewpoint of the bacterirologist
or the careful dairyman. Bad fla
vors occasionally come from the
feed. but the COW is very seldom to
blame. When milk has bad odors.
bad fiavors, sours too quickly, cur
dies while sweet, becomes ropy,
froths in churning, or there are
other difficulties or troubles it is
almost certain that the trouble lies
in the handling, at some point af-
ter the. milk has left the COW OF
while it was leaving the cow, being
milked.
Z The "cowy" flavor of milk is
-'cow dirt" the "goaty" flavor or
-odor of milk is also goat dirt" ac-
cording to the best authorities. It
is not always easy to handle milk
right during warm weather, but
nearly all these troubles with milk.
no matter how careful we may
think we have been, are due to
faults in handling. If milk has no
bad flavor when drawn, then it is
likely to remain good" IL the I'D
der and tanks of the cow are clean
and have been wiped off with a
damp cloth, or il they are. dirty,
they have been washed off and wip-
ed before the milking starts; if the
Hands and clothes of mixers are
clean and he milks in a clean man
nsr, instead of wetting the teats
with milk and letting it drip from
the teats and his hands into the
bucket; if the milking is done in a
clean place free from dust; if the
milk vessels have been first washed
with cool water. then with clean
water, some good washing powder
and brush (avoid the dish rag)
aud then scalded with boiling water
and afterwards exposed to the di-
rect rays of the sun in some place
Where they will not collect dust;
and if it is kept in a clean place
free from bad odors and at a right
temperature : A temperature which
Will keep milk long enough in sum
nier to suit our purposes may be
difficult to maintain without ice.
bit bad favOrs are not due to this
rapid souring.
when undesirable bacteria once
get into the dairy, when the vessels
once get inoculated with them and !
they develop in sufficient numbers /
to cause trouble it is sometimes a
little difficult to get rid of them;
but by following the above direc-
tiOns il can be done. Ii is not
bad plan, when the milk develops
bad tlavors after being drawn from
the cow. or acts badly in any other
way, to put q teacup full of sour
milk or buttermilk that has the
natural or correct favor into each
gallon of the flesh milk. The rapid
development of the natural souring
bacteria, when they develop rapid
ly and normally, smother" or pre-
vent the development of many of !
the undesirable Kinds.
The good old cow is too often !
blamed. Recently correspondent I
regretted the necessity OF selling :
good COW because she could not
get the cream to churn right, and |
ANOTHER because the milk curdled !
while the clabber remained sweet F.
We insist, the COW must not b. /
blamed, for if she appears in good !
health and the udder seems sound, +,
any, trouble which develops in the
in zone case out of a thousand due
TO any fault of the cow.-The Pro
gressiye Farmer.