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Show CLEAN MILK MEANS NtAim CONSUME S' Much has been said relative to keeping tho supply of milk cleau. Wo havo been told that milk offers ono of the most ideal conditions for the brooding of disease gorms. And much can bo said yet on tho subject. sub-ject. It is Important for us to consider that much of tho objectionable matter mat-ter found In milk finds Its way Into food within ten minutes tter it has been drawn from Uie cow. Tho importance im-portance of utmost care during these ten minutes is at onco evident. Let Us consider some of tho things that will lessen tli.'s tkJi ecr. On this subject wo can do 110 better bet-ter than to quote from Pnfessor Harding of tho University of Illinois ' who en vb: I Just as clean milk can bo obtained In very slmplo buildings as in tho most olaborato cow places. Cntffiil1 studies havo shown that unless tho1 barn Is so bad that It contributes to ' uucleanliness of the cow, It hah practically prac-tically no Inllucnco upon cleanliness of tlio milk. Tho whltowashng of tho Interiors of tho stables is a I'ora-. mon practice and Is required by uoino ' municipal regulations, but It has no measurablo lnnucnco upon tho nlth getting into tho milk. I In producing clean milk tho oti-l Joct ot first Importance Is tho cow herself. If sho Is covered with llltb, so that this filth falls mechanically in ' to tho pall during tho milking pro-l cess, tho milk will bo filthy. Jf on' tho othor hand, tho cow U cluiu and 1b milked by a clean Individual Into clean utensils, tho milk will contain very little objectionable nrntorlal; that Is, tho milk will bo clean In tho ordinary sonso of tho worl. Certified Milk Not Perfect I This word "clean" muat bo used In regard to milk with some understanding understand-ing of what tho situation really Is. Tho cleanest class of milk on tho markot Is "cortllled milk," which is 1 piopared under unusual conditions I with regard to tho cleanliness of tho cow nnd licr surroundings. The io-. io-. suits from tho scoring of this ccnl-I ccnl-I fled milk at competitions In various j parts of tho country nro nvnllnblo, and, indlcato thut only about ono bottle bot-tle ot this milk In 100 Is so clean that forolgn mattor cannot bo readily detected, de-tected, either with tho naked eye or with a lowpowor reading pinna. When tho highest grade of cortllled milk Is In this uncleanly condition, It Ib not fair to insist that tho ordl nary milk which soils at not much moro than halt tho prlco shall be ah- , solutely clean. The amount of foreign matter that win fall from tho cow Into the pall during thu milking process ran be vory much roducod by using a milk pall which lms tho top partially "ov-orod "ov-orod A milk pall with a cover bav ' ing an oval opeulng 5x7 lnskss, will cut out moro than half and usually no much as thre fourths of thbj foreign for-eign matter. Tho cleanliness of the cow Is also helped by having tho stall of proper slzo and construction, so that sho may bo kept out of her own filth; propor uso of bedding Is nlso lmportnnt, also uso of currycomb curry-comb ond bruBh. Tho cleaning of the cows in this way is unfortunately not ns common a practlco as it ought to be. It takes a small amount of t'rrtP and causes a correspondingly fciiia.l adled 'expense, but bcrnuse the c tniiliness of the -nw Is nil linpo"t at.t in this mA.or of clean milk pro-(J pro-(J .'.Hon 'tho sllirli' exponso at tins point gives vory largo roturns. Whero particles of solid matter aro bolng blown in nottceablo amounts into tho milk, tho Influence of tho bnrn air is unquestionably Important Under ordinary conditions, whoro thero Is only tho ordinary amount of dust in the barn air, tho lnfiuenco of this barn air upon the dirt In tho milk Is of no importance. Tho question of bacteria is frequently fre-quently confused with tho question ot filth and dirt In tho milk. -Filth falling into tho milk carries with It a considerable amount ot germ life, nnd somo germ life comes from tho udder itself. Under tho ordinary conditions by far the larger part of tho germ life comes from tho utcn slls into which tho milk is drawn and In which It Is later handled. Whllo theso utensils are free from visible dirt, the method ot washing them with ordinary hot water Is not enough to free them from tho large amount of germ life which is upon thero surfaces, As a result the milk becomes fairly heavily Inoculated with germ life shortly after It is drawn. It is a good practice to reduce re-duce the milk Intemperature as promptly as possible, and hold It at a low temperature In order to pro-vent pro-vent tho growth of gorms and tlio souring of tho milk. Utah Farmor. |
