Show Take Precautions H in Producing Milk Mill et Adding Safeguards Safe Safe- guards ards to Protect Materiale Material cj From Contamination e ett 14 em 1 red 1 bY br the tha Stat States Department ppl of A Agriculture I X Vito date to date da dairymen 1 men are using the sanitary methods known for pro- pro kd Jor i zIO ring cing st ct market milk They realize that easily contaminated and are areL M Ik 13 Js to their systems of ot production V I mg DC L additional safeguards as are necy cb this essential human y to protect contamination i from Such dairymen men no longer ger permit oj JL numbers Dumbers of flies tIles In the tho milk rge 10 fuse They clean the Ille utensils thor thor- br bly wash wish their ther hands before milk milk- and even en go so far as to clip cUp the In ig rider Oder der part of ot the cows cow's body so that Le dirt and dust that might cling cUng loose I 10 long hairs halls will not find a place to and later fall Into the milk ufe tode ge Groom Their Cows practically every farmer grooms his t and good dalr dairymen now groom their cows because they know It Is Beneficial to the health of ot the animals pd End especially is it a means of y 1 that might get Into the Ing n dirt pall pail J ben iben the cows s are being milked In I B Just before milking these dairymen wipe the udders and flanks ff cf f the cows with a damp cloth Such precautions are sure Bure to reduce the I jumber of ot bacteria that would get Into the milk mili j The best dairymen also see to it that cows are well bedded They remore re- re noTe more the manure often and in every ray 1111 possible prevent the cows from jetting getting dirty Ample ventilation is and the barn Is provided prodded so constructed construct construct- ed fd as to allow as much sunlight as possible to get Into the stalls A conI concrete concrete con con- I crete floor Is one essential of an up- up tl date to-date date dairy barn because It ft can be easily kept clean and does not absorb liquids that cause bad odors in stables way to do this i Is by means of ot a sUrface sur surface sUr sur- face cooler using th the coldest oldest w water ter available and then setting the cans of ot milk In a tank the Water Water wa- wa ter ot of whIch Is below 40 degrees Fahrenheit Other measures that are employed by these dairymen for safeguarding the milk supply are yearly testing of ot cows for tuberculosis by a n capable veterinarian exercising proper care In n the the- disposal of was wastes es from human beings and domestic animals giving especial attention to the purity o of ot the writer Water supply especially that used for tor washing utensils its purity or l rity being determined by a laboratory examination allowing only healthy people to handle handl milk or anything with which it may come into contact and permit permitting tIns no one coming from a asick asick asick sick room where Tan an Infectious disease exists to take part in any dairy oper oper- J. J E I t I i 2 t t j j pj 1 I I G 7 5 Keeping a Record of Each Cow Note Cow Note the Covered Pall PaU Which Keeps Dirt Out w u Is the case with those floored with wood rood The walls and ceilings of such barns are whitewashed twice a year to Purify Purity the stables and keep them light Good GooI dairymen recognize the fact that a top small-top pall as shown In the Picture Is of great assistance In keepIng keepIng keeping keep- keep Ing milk clean for while milking In spite of the precautions taken some bacteria will get into the pall pan and of course the smaller the opening the Ie less leas dirt will be found In the milk Palls Pails of ot this kind are on the market but any tinner can convert an ordinary nary ary pall pail into a top small-top pail pall by bythe I the addition of a hood Convenient Milk House Milk houses where the milk is cooled and In some cases bottled are located at a convenient distance from the barn and so situated as to to be befree befree free fre from dust and stable odors These hese buildings are screened to exclUde ex- ex dude clUde flies files Some are divided into two rooms one for handling the milk and the other for washing the ute utensils This is advisable since it ft makes it iter ler er to keep the milk free from con- con N- N Ventilators also aiso are putto put In 0 t to keep the air all In the milk room fresh and to ca carry r off steam from the washroom It Is now flow a matter of common knowl- knowl edge among good dairymen that unclean unclean un un- ua- ua clean utensils may be a common source of ot bacteria In market milk mille To r Prevent contamination from this these dairymen use plenty of ot jot hot water an nn alkali washing powder a stiff stitt brush and steam for cleaning the e utensils They are thoroughly cleansed before being sterilized since sterilization Is ia not a n substitute for Washing ashing This sterilizing process not Only kills bacteria but heats hents the lIs s thoroughly roughly causing them to dry mediately thus preventing rust y Steam for Sterilizing barge arge dairies use a good steam boller boll boll- J er Cr for tor furnishing the steam supply for fOl Sterilization S Small all dairies use a are lnore flOre re simple steam sterilizer or boll the utensils In water for fOl live five minutes Information relative to th the clIon c- c ti lIon n of ot sterilizers may be obtained from th United States Department of ot Agriculture Another important process that good oa dairymen use in the handling o of o sulk lp t to cool 01 It properly during stOrage transportation and delivery Prevents the rapid multiplication L f Is ot of in market milk The milk cooled to a temperature of or 50 de de- us ees Fahrenheit best or below The I I j |