Show DAIRY protection FOR MILK AND CREAM cleanly conditions are essential for products filth and manure mi nure when they gain entrance to milk and cren cream in give these products their res respect ie odors find and flavors they further contaminate them with miny many species of bacteria ictoria bi which bernien fer nien the product decomposing one or more of its Ingred ingredients rents producing objectionable odors and flavors and yield ferments which in turn have the power of decomposing the product and deteriorating it in in order to avoid unnecessary con ta uila atlon 0 01 milk chenin and butter these products should be produced and handled under cleanly conditions the bainard should be kept dry and free from manure so that the cows are not compelled to wade knee deep in mud before they enter the stable the stable must be kept free from acau of dirt and ni manure anure the manure should be removed at least once dally daily the bedding must he be clean and the stalle stable must be sufficiently ventilated to eilman eliminate ate strong animal and manure odors the floors should be sprinkled with amer before sweep inc find and the sweeping must lie be done several hours before milking so as to give the dust in the air a clennee to settle before the milk Is exposed to the stable nir air the cows cons must be kept clean by preventing them from lying down on a filthy floor and their udder and an d flanks should be wiped off will a clean damp cloth before milking commences the currying of the cows cons bould be done after and not before milking control milk vitamins by ration fed to cow the Nita vitamin inin content of milli milk one of the few foods to contain the whole e vit vitamin alphabet varies according to the ration fed the cow says tiie the monthly food distribution vitamin A content of 0 milli milk may be changed by varying the amount of this lita min in the cows ration it quotes dr W V E krauss asIs ass bistani fant I 1 in Is the dairy department of the ahlo ex pediment peri ment station as saying this t tsi also true of vitamin B although it lb now non thought bought that the cow can manufacture her own supply of ilias sub stance vitamin C content of milli milk can also be changed by changing the lie ration says 1 food I distribution but this factor Is so easily destroyed by heat beat th that at other foods inest be relied upon to furnish farnish what hat Is lacking the ohio ex pediment peri ment station Is now attempting to increase the lie amount of vitamin vita inin D in III milk through a commercial feed con fish meal to in the cows ration irradiated the most potent source of vitamin n U D known Is being used in another test standardized cream Is held without variation a standardized cimisi Is sold either ot of a 20 per cent tor for coate e cream or 10 40 per cent for shipping nhIp ping tin an effort should be made to hold to this test without tiny any serious variation A difference of ten turn ench each minute on the separator crank will change the tet nearly per cent also any garat change in III life temperature of the tha milk at time of separation will affect the test losses from these may prove as se rious as using a workout machine or one in which the bowl Is out of balance although the newer models turn much easier than the olde rones yeti yet those with power aai lible tire are making use of either electricity or g gasoline to help beaure i a uni uniform forta speed sliced find also take some of llie life drudgery from the job cream rises somewhat rapidly in fresh milk it is admitted says toy 1 1 mirris of wisconsin college ot of agricot ture that cream rises ome more rapidly in fresh warn warm milk than 11 ll does in older milli milk fit at lower temperatures and it would seem possible that if milk were stirred until cooled or ew eden stirred rather ly once after the cooling process 11 lias 1118 18 advanced adian ced somewhat less cream would rise to the surface in the cun cn than would otherwise other othe wite be the case at th the same time it la is held field to he be doubtful that this natural separation has fins any appreciable ible effect up upon on the accuracy of the sampling it Is quite likely that the greater errors occur elsewhere high quality product clean barris clean cows clean and cooling immediately after separation till all tend to produce a high quality product hut but probably most important of all Is tile the care of the utensils which abich come in contact with tile I 1 milk and cream As the dalef dalr utensils are handled on many farms they are by far the important source of bacteria with proper attention their care may require less work than Is 19 usually given on farms pro dining en an inferior product |