Show county JF agents column effee the time is again at hand when all dairymen producing milk for shipment should bare a few of the following items in mind there are a number of things that are very important in the production of high quality milk cow cleanliness per bonal cleanliness barn and yard cleanliness etc but with the warm weather coming on utensil cle cleanis arill ness is more important duless all surfaces which come in contact with dirt and grim are thoroughly cleaned it is impossible to keep down bacteria count sharp dents broken seams and rust in pails and cans are extremely bad immediately after milking the last cow clean the milking mach ine or pails thoroughly rinse in cold or lukewarm water kemem her ber every second counts brush all surfaces with a dairy cleanser solution or disinfectant such preparations can be ed at most local stores another very Im important t item to remember is that with increase of bacteria in milk the quality goes down and without proper handling it will readily sour and will be re ejected by our local plant general ly speaking the lower ape the tempera ture milk is cooked the better milk held over night at tempera tures of 40 no bacteria 50 7 to 1 60 15 to 1 and 70 to I 1 hence it would be necessary to keep milk at least 60 or lower if possible suppose that milk con tamed a count of 3 00 bacteria in the evening if held at 60 by mor ning the approximate count would be 45 bacteria which is excel table milk on the other hand if milk is held at 70 the bacterial count by morning would be two million and such milk is naturally rejected some of the more common and useful home methods for keeping I 1 milk cool would be to place the milk in a tub of cold tap water or in a ditch of running water it is advisable to have burlap sacks a so that they can be put over the cans and wet thoroughly this will cool milk considerably any little precaution that you can use in m keeping milk clean is dafin bitely to the advantage of the pro ducer |