The Skyland post. [volume] (West Jefferson, N.C.) 193?-1988, 1937-03-04
Points on Keeping
Milk Sanitary

the Outstanding m1OFmdtlOu CIV.
en- out at the February meeting
of the Ashe Dairymen's Associa-
ton:
Men in the dairy industry today,
see a great need for the improve
ment of conditions in cheese and
better manufacturing areas. State
and national governmental agencies
are taking more active interest than
ever before in the control of the
food industry, especially the dairy
industry, stating methods and con-
ditions under which food products
are manufactured.
For example: In the butter indus
try last year, large quantities OF
condemned as unfit for human con-
sumption, due to the amount of sedi-
ment and foreign material found in
it. Up to that time, all the butter
men realized that there was cream
being used for butter that had no
place in a creamery but because eve
ryone was using it, nothing was done
about it. But when national gov
eminent agency steps in and seized
a few car loads of butter, the whole
industry becomes quality conscious.
The health departments have al
ways been interested in seeing that
individuals received safe bottle OF
pasteurized or grade A milk but did I
not seem very much interested In
what kind of milk went into cheese
and butter that the same individual
consumed.
A milk plant could not hope to put
out a high quality bottle of milk, If
the milking utensils and cans were
old, rusty and unclean or containing
milk high in acidity and strong, OBJ
iectional flavors Cheesemakers and
buttermakers need to have the same
high quality milk if they are to man
ufacture high quality cheese and
butter at all times.
Let us consider some of the hoWs
and why's of clean milk production.
How Dirt Gets in Milk
l. Dirty cows
2. Dirty milk sheds and barn lots
3. Dust from dusty feed, bedding
4. Careless mixers who milk with
dirty or wet hands
5. Improperly cleaned utensils
Important Steps in Producing
Clean Milk
l. Clean healthy COWS
How
a. Have cows tested for tubercu-
losis and examined at regular in
tervals
b. Clip the long hairs from the
udder, flanks, belly and switch of
the tail
c. Brush the cow before milking.
Use curry comb if necessary
C. Wipe the udders with damp
cloth before each milking
Why
a. Because large percentage of
the bacteria in milk come from the
body of the cow
b. Because a particle of manure,
weighing only 1-28 of an ounce may
contain 100000 germs and carry
them into the milk pail if it is dis
lodged from the body of dirty
cow
c. Because certain bacterial causes
human diseases
2aClean milk shed or Barns
a. Provide concrete or other type
floor that can be washed and kept
clean
b. Before each milking remove
manure at least $50 feet from the
milk shed
C. keep the bar lot clean
d. WhiteWash the interior Of the
barn, using any good formula
e. Keep pigs, chickens and other
I e IL rtNI
Why
a. Because clean barns keep down
dust and eliminate chance cOntanai-
nation Of milk utensils /
b. Because clean barns make it
easier to produce clean milk
C. Because cleanliness is the best
method of keeping down the fly pest
d. Because cleanliness is the first
step in disease prevention
8. Use small top or hooded milk
pail and milk with clean dry hands.
The small top milk pail seems awk-
ward at first but those who have
tried it seldom go back to the open
top pail
Why
a. Because the small top pail re-
duces the amount of dirt and bac-
terra that fall into milk
b. Because the small top pail is
more sanitary. It can be used only
for milking.
4. Filter the milk
How
a. Filter the milk of each cow
through a sanitary filterer which is
provided with sanitary filter pad
Why
a. Because in spite of most careful
milking and handling, some parti-
cles of foreign matter will get into
milk and must be removed. But re-
member this: The milk Strainer is an
added precaution, not substitution
for cleanliness
5. Provide clean wholesome feed.
Give the cows plenty of good, whole
some feed and plenty of clean fresh
water at all times. Feed strong flaw
e l. IL