Imperial Valley press., 1922-06-14
CLEAN COWS AND
COVERED BUCKETS
FIRST IMPORTANCE
BY E. II. BILES.

The item of second importance, after
thorough cleaning and sterilization
of dairy utensils, is to keep the milR
and cream at all times free from any
dirt, hair, flies, etc. This is another
step in cleanliness. Dirt in milk causes
sometimes more damage to the product
than anything else. 1t leaves milk and
its products unclean, unwholesome and
filthy, as well as to give rise to many
bad flavors and odors affecting the
popularity of dairy foods with the pub
lie. Dirty milk will never make first
class product on the market. The "off'
flavor and odor cannot be eliminated
by any methods or machinery, so the
reputation of the dairyman or dealer
suffers in consequence.
1t is estimated that ninety percent
of the dirt in milk gets in during milk
ing. 1t is thus easily seen that the way
to prevent dirty milk is to protect it
while being drawn. This is done in
two ways:-by having clean cows and
surroundings free from loose dust and
dirt, and to use covered or hooded
buckets. Any timer can put cover
on the ordinary bucket, or they can
be purchased at most creameries or
supply houses. The opening should be
at one side of the hood and as near
round as possible. The center of the
hood should be rather low and flat
If this hood is very high on the com
mon four or five gallon bucket, it in
terferes with milking by striking the
hands or wrists. The opening is large
enough to allow easy cleaning, and the
cover should be smoothly soldered both
outside and inside. If cows are not to
be cleaned in any way, covered buckets
should be used constantly. One learns
to use them easily in a week or two,
and should not discard them because
at first they seem awkward or to take
attention. An open bucket should be
on hand for few cows, like young
heifers or cows with very short teats,
which are impossible to milk in a small
opening satisfactorily. Authorities state
that about seventy-five percent of all
dust and dirt is kept from the milk by
using covered buckets.
In cleaning cows there are three
methods allowed on the score card.
Washing and wiping udders thoroughly
ranks highest. This should include I'D
ders and perhaps flanks-at least the
side Of the animal above the bucket
should be cleaned along with the udder.
Clean cloths are necessary, as well as
clean water, else teats may become
sore and chapped. A small amount of
some disinfectant may be used in the
water to aid in preventing chaps. Oc-
casionally very thin skinned COW
will be difficult to keep free of chaps.
She should be wet but slightly on the
teats and dried quickly on windy OF
cold days. The next best method is a
clean cloth wrung out in clean water
so it is damp, and flanks and uddcrs
well wiped. Last, and least protective.
is use of a dry brush or cloth. These
should be used from five to fifteen
before milking to give the dust
time to settle. An old scrubbing or
horse brush may be sawed in half or a
ten-cent hand brush purchased for this
purpose. Being small, it is easily car
ried in the pocket and so always handy
for use. A brush has the advantage of
removing loose hairs thoroughly, as
well as all loose dirt clinging among
the hairs. A damp clOth does not SUR
up dust and loose hairs or dirt cling
to it or to the COW. A damp brush would
have the advantage of both. Any of
these last methods are suitable for cor
raj milking of the valley. 1t is very
necessary that some effective method
be used to keep dirt out of milk. Flies
are to be included, because they are
the most filthy and dangerous of in
sects. They hatch in and feed upon
filth, manure and decaying matter:
carrying it with them wherever they
20. The average fly carries million
and quarter bacteria about with him
iii addition to quantities of filth. Keep
them out of the milk and cream by all
means. Do not depend upon strainins
to clean up the milk. Much dirt dis
solves and goes through any strainer
The average wire strainer removes
only the large PARTICLES. No straincr
can rid milk of the bad flavors caused
by dirt, which usually grow worse with
age and fermentation of the sediment
Dirt may add disease bacteria as well