Smyrna times., 1929-11-20
METHOD USED TO DETERMINE
QUALITY OF MILK SUPPLY
DIARIES TAKE EVERY PHASE
OF WORK INTO ACCOUNT
Attention Should Be Placed Upon
Details Stated To Safeguard
the Public and Consumer


Everyone appreciates the value
of milk as a food. They under
stand, too, the necessity of insist
ing that it be of a good quality
and that it be collected under con-
ditions which assure safety to the
user. It's composition is such that
germ life readily multiplies in it.
It is essential that it be preserved
from infection by this germ life.
Scoring the dairies which supply
milk is one of the methods taken
to make sure that the milk obtain
ed is of a satisfactory quality. The
scoring takes into account the con-
struction and lay out of the prem
! ises, the measures taken to safe
guard the health of the cattle, the
cleanliness of the barn, the cattle,
| the mixer and the utensils, and
the care of the milk until it is
handed over to the consumer. A
light airy barn, so built that it is
possible to keep it constantly clean
is one of the first requisites. There
is difficulty in keeping the cows
healthy if the space they occupy
is too crowded and if there is in
adequate light and ventilation. I'm
portant vitamins may be absent
from the milk if the cows are not
exposed to the sunshine nat fire.
quent intervals, or if the fodder is
dry and deficient in those life CIV
ing constituents. The cleanliness
of the cows is important. Clip
ping the hair from the udder and
tanks and thorough grooming the
cow before milking encourages this
cleanliness. Otherwise there is
almost a surety that more or less
dirt will fall into the milking pail
when milking is in progress. The
use of a small mouthed milk pail
provides an additional factor OF
safety. The scoring notes the care
taken to see that all utensils used
are clean. Milk decomposes OF
sours quickly, especially SO if the
pals contain some of the residue
of former milkings. Through
cleansing with hot water or steam
is the best way to insure their be-
ing in readiness for the next milk
ing. Water of ample amount and
of proven purity is an essential in
the dairy. The mixer himself
should be brought under observa-
ton for the purpose of judging his
habits of personal cleanliness and
his freedom from contagious di-
seases There have been instances
almost too numerous to count, OF
the transference of severe infec-
tions from the milker to those who
use the product of the dairy. The
desire to prevent the possibility OF
such transfer is the reason which
prompts a very commonly found
regulation, viz, that all rooms used
as sleeping quarters shall be sep
arated from rooms in which milk
is stored, or in which utensils USED
in milking are kept. The germs
usually found in milk multiply
slowly in lowered temperature
On this account, the immediate
cooling of the milk is a very val.
liable portion of the effort made tc
prevent the rapid multiplication OF
germ growth which may occur un-
der certain conditions. The scor.
ing of any dairy is incomplete
which does not take into account
the appliances provided for rapidly
cooling the milk to suitable tenn
lperature. Attention to these de,
tails will have gone far towards
providing a satisfactory food pro-
duct.