The Marietta journal. (Marietta, Ga.) 1918-1944, 1922-12-28
SANITARY MILK PRODUCTION.
By Prof. Hodgson.

Probably the first thing daryman must see to is that
the milk satisfies the purchaser and it not only
contain certain per cent butter fat content but
come up to certain other requirments to viscosy
Visible dirt is of the Objectionable things in
the production of milk for it very dsgust the pur
chaser and IS one of the quickest there is of losing
trade Also such milk is bound to contain large
Der of bacteria, which may may not be pathogene
If milk within "a hours there is something wrong
the way in which that milk is produced and the chances
that there very large number of bacteria pres
ent for the sourng is caused by them, and there is
great probability of their being dangerous to the health
of the persons consuming it.
Dirty milk comes from different sources and these
will determine the kind of bacteria present in
the milk The bacteria may not be pathogenic but it
shows that milk produced under unsanitary condi
tons The removal of this dirt does not make the milk
fit for human consumption because when dirt enters the
milk it is broken and is dissolved and the bacteria
which were present on the particles of dirt soon leave
them because the milk almost perfect food for them,
and it will not be long before the milk develops dis
agreeable odor and a bad taste
The place begin producing clean milk is to clean
the udder and coats of the cows and to that the
utensils have been thoroughly washed and sterzed.
Leading bacteriologist say that milk produced I'M
der dirty conditions is unfit for human food regardless
of what it has been made into" low meteorological
count means that milk was produced under clean sur
roundings
(1) Dirt in milk serves as warning that milk has
been produced under unsantary conditions.
(2) If dirt gets into milk the bacteria multiply
very rapidly and produce offensive results which OBJ
ectonable to the consumer.
(3) That humans have grounded convictions that
decency demands scruplous cleanliness in the handling
(4 Dirt visible invisible cause intestinal troubles
in children under years of age unless the milk has
been first Pasuerzed and unless thus treated may
| trouble in adults.
(5) Milk of good quality usually costs more to pro-
duce Cheap milk is usually due to the careless methods
of producing it, and the of outofdate equipment
Certified, grade milk keeps a great deal longer,
and if producing this of milk it is best have it
| examined by the board of health at least week.
in order to publish the archaeological count and let the
public know what grade of milk you producing.
| Briefly, might mention a few of eontamina
| ton.
(D From the udder and coat of the cow; (2) En-.
virOnment which Includes the air, ceilings floors, and
walls of the barn. and (3) Bedding mouldy hay, and
(4) The utensils which include milk pals strainers, sep
arators, milking machines, ETC.
Milking machines have passed the experimental stage
and have proven their WORTH where a farmer has
many 20 cows, would recommend his get
ting machine. The following some of the bes
on the market First, the Sharpes, known the En-
pre- second, DeLaval.
Contamination from the separator is to take place
unless the machine is thoroughly washed each time
the discs and other parts thoroughly sterlized
The cooling of milk is essential factor in sanitary
milk production
If milk is kept at the temperature of the fol
about two hours large number of the bacteria killed
due to the germicidal action of milk.
Aeriation of milk does not do very much good anC
unless the operator is very careful bacteria
apt to be added than you had.
However, if the milk has strong garlic odor it ma!
be heated las degrees F. and then air forced through
| it, thus removing the odor.