The Republican. [volume] (Oakland, Md.) 1877-current, 1962-04-05

easy reach for efficient and convenient milking.
The exits through doors that open from each
individual COW stall, thus preventing disturbances
to other COWS that are not finished milking and
the farmer never has to leave the milking
at any time.
In 46-day period from Jan oath to March
18th, 1962-20200 lbs of milk cooled and
the bulk tank cleaned % times. which takes
electric power and for the whole operation used
only 1877 XIV. of current by meter test. So for
less than l XIV. per hundredweght his milk
cooled and the tank cleaned, rinsed and SAM
tzed all automatically. All dairyman Beer had
to do was flip switch. The total cost at .02l4c
per XIV would be SAIL OF this total S376 was
for cooling milk and 35c for washing,
Zee per washing, and the job is done the same
every time
Would you hand wash tank for &c per
month?
There are three ways the refrigerating unit
can take the heat from the milk by conduction,
convection and radiation. The round design
vacuum Zero with its variable speed agitation and
urethane foam installation uses all three to their
fullest to cool the milk quickly. Because the
Zero is like a thermoS bottle. in the sense that
cold is locked in and there isn't any air to warm
up. AT room temperature of 80 degrees there
is less than IL degree temperature difference
between top and bottom milk level inside tank
in II hr. set SO for this reason hourly agitator
timers are not needed. This is also made posi-
BILE tthe low cooling cost because the COWS
only a few feet away and each COW is hooked up
to the tank separately, and our vacuum pump is
drawing off the animal heat and odor during the
milking period and eXhausting it to the atmOS-
q
thermometer in the l gal glass vacuum jar trap
at the tank side and got &c degree temperature
rise average four mkings. After the first
milking the farmer can't milk fast enough to
keep the tank compressor from shutting off. 1t
cools the milk faster than he milk the COWS!
Heat expelled by the refrigeration system is
picked up by the ventilation system and eX-
hausted in holding area thereby helping with the
cooling efficiency. also in cold weather it helps
temper the cows before they enter the milking
stalls In the summer time fly killing mist can
iY,ir aN1o In into hltIct
air to spray the in the stall and the residue
falls on the COWS in the holding area, thus keep
ing both COWS and holding area fly free. This is
warmed air and you get better spray mist dis
persion in warmed air than cold.
Webster defines SANITATION" as the prac-
teal application of scientific knowledge to the
preservation of health all too few of the
dairy equipment manufacturers say too little if
anything about the subject and are not receptive
to information and ideas on the matter, with
the exception of very few.
Most communities regulate milk quality In
general. they the Milk Ordinance Code of
1858. Basically this ordinance requires that milk
for pastcurZatiOn be cooled to at least so de-
grees F.
Freshly drawn milk has germicidal qualities
that help retard bacteria for short time after
milking. If the milk is cooled quickly and prop
crly after it is drawn, the germicida qualities
are prolonged Milk normally contains few bac
terra when it leaves the cows udder. But no mat
ter how carefully the milk is handled after it is
drawn, additional bacteria may get in it. These
bacteria come from the air, dust and dirt from
the COW and improperly cleaned and Santized
utensils Milk is one of natures near perfect
foods. 1t is the food we all started life on 1t is
also nearly perfect food for bacteria. Bacteria
produces engines toxins, lamentations and dis
when they not controlled in the milk
supply. 1t is for these that sanitation
programs in existence A good crop of corn,
like bacteria. requires four things for growth
moisture, food, air and the right temperature. In
milk sanitation, we strive to eliminate all these
factors except moisture. Temperature-by proper
cooling; food-by proper cooling cleaning and
chemical kill air-by partial vacuum.
What we have done in this case is used all
the common means of controlling meteorological
growth. namely temperature, absence of air and
chemical kill Frozen foods, refrigeration, etc
are examples of lowering the temperature to stop
bacteria growth you can raise the tempera
turc in the cooking of meats or pasteuriza-
ton of milk and get the desired effect. No life
can exist without air, including bacteria.
classic example of this fact is the canned foods
on the grocer's shelves, which are all vacuum
packed When YOU clean and sanitiZe, wash cows
uddcrs and dip mixer units in a chlorine sou-
ton between coW-these are all examples OF
chemical kill. To complete our sanitation meas
urcs we have used air movement or air curtain
to move odored air, dust and dirt away from the
milking area and cows uddcr. 2O-lnch ian
runs all during the milking period 1t IS con-
nected to the back of each stall by air ducts and
when the udder doors open air flows in, up
and over the COWS and is exhausted in the hold
ing area
Unlike barn milking pipelines or pail type
milking systems other types of parlors which
have their pulsators in the area of the cows I'D
der, close to the manure ditch and bedding or
crate covered sumps as to other parlorS or
above their backs where dust on equipment
from feed silage and cows breath, can all be
injected into the milking lines or pals. ours,
however, is located outside the COW stall where
fresh outside air constantly passes over them on
its way through the udder door to the fan. In
this way there isn't any dust airborne bacteria
EOD NEGOTIATION CAI