The Union County journal. [volume] (Marysville, Ohio) 1875-1951, 1948-10-14

t1edlLH VIII again iGdCltC NJ oN'~
"A" designation by Jan. |, l949.
The Boards Regulations pro-
hibit the sale of ungraded milk
longer than thirty 600 days after
and milk products for a period
the above date.
The Board of Health is not
erecting any barriers against The
distribution of Grade "A" milk
and milk products from out-of-
county sources, provided that
these out-of-county producers
hold permit from an Ohio
Board of Health enforcing the
same requirments of, the Stand
ard Uniform Regulations under
which Union County Board of
Health operates.
If Farmer Jones and Mr.. Doe
desire to sell milk and milk
products in Union County they
must comply with the require
ments; and the extent and con-
tinuity of this compliance IS
checked upon and supervised by
the inspectors of the Union
County Board of Health.
Grade "A" raw milk is raw
milk produced upon dairy farms
conforming with the several items
of sanitation as are listed in the
latest edition of the United States
Public Health Service Milk Regu-
lations and Code, and adopted by
the Union County Board of
Health as local milk regulations
for Union County.
Some of the items are:
The milk cows must be free
from Bangs Disease, Bovine Tu-
berculosis and Mastitis. The milk
ing barn must be well lighted,
and well ventilated. The barn
floors must be smooth concrete
and kept clean. The walls must
be kept clean and in good re-
pair The cow yard must be kept
reasonably free of manure ac-
cumulation.
A safe water supply is re-
quired, as proved by bacteriologi-
cal examination, while human
excreta disposal must likewise be
satisfactory.
! A quarter of century ago, milk
houses in Ohio were usually a
very small building containing a
cooling vat. These tiny milk
houses were located close by
well regardless of their incon-
venience to the milk barn. Con-
sequently milk utensils, lie,
strainers and pals, were stored
ON the back porch subject to con-
tamination by dust, flies, etc.
Modern dairy farming requires
a milk house of sufficient size to
permit the care and storage of
the milker, the pals and strainer
and the milk. Milk sanitarians
advocate construction of l2'X12
buildings or larger for the large
dairyman, with a convenient To-
cation to the milking barn. Plans
for these modern milk houses
are available in the County
Health office, the County EXten-
sion office and a number of other
public agencies and publications.
Of equal Importance to the milk
house structure is the equipment.
A Grade "a" milkhouse is e.
quipped with a tWo-compartment
wash and rinse vat, and water
| heater. Rural electrification now
provides the farm dairyman with
an economical and safe method
to heat the water for cleaning
and perhaps power the electric
cooler.
Instead of back porch storage,
suitable racks in the milk house
provide an easy and sanitary
method of storing milking equip
ment protected from dust and
flies. Convenient facilities in the
milkhouse provide for washing
dirty hands.
The operator of a modern
Grade "a" milkhouse has in use
an approved washing compound
which is usually available at milk
plants. Soaps and many wash
ing powders are not suitable for
dairy use. Dairy cleansers. are eff
fective when used according to
manufacturers instructions and
with elbow grease. 1t is essen
tial that good cleaning be sup
plemented with an equally effec-
tive sanitizing solution such as
can be easily made up ION the
spot" by use of chlorine COM
pounds, such as Lo-Box, Diversol,
Blk, Kleanzade and others avail
able at drug and dairy supply
stores.
The Grade "a" raw milk reach
es the pasturizing plant in clean
10 gallon cans, free of rust and
milestone, carrying an average
temperature of 60 degrees F. It
is free of sediment or visible dirt
and meets the methylene blue
reduction test. The methylene
blue test is a simple method by
which an estimate maybe secured
of the bacterial content of the