OCR Text |
Show v MILK SANITATION 1 B Causes of Souring Nearly nil changes which occur In BY milk or Its products aro duo to tlio action of bacteria. Bacteria nro very smalt microscopic slnglo celled plants which nro found nlmost ovorywhoro In nnturo. They nro most -.abundant where there Is dust and tilth; nnd multiply very rapidly, tlio resulting progeny of ono hactcrlum often Bf nmouutlng tn many millions in twen- ty-four hours. Mill; Is nn Idea medium Am In which bacteria can grow, nnd It 1 It la Kept warm thoy develop very rapidly, feeding on tho milk sugar A tuiil converting It Into luetic cld. Tho ncld causes the milk to beenmo sour and curdles or precipitates tho ,eurt or cnsoln. Keeping Down the Count Bacteria grows very slowly or not at all at low temperatures. Slnco nil freshly drawn milk contains bacteria, bac-teria, It Is Importnnt that it should ho cooled quickly to forty or fifty degrees de-grees to prevent their development. Or If tho milk Is separated, tho cream should be cooled If It Is desired de-sired to keep It Bwoet. Milk In tho cow's uddor usually contains somo bacteria, but haa tho larscr number get Into milk through dust In tho stnblo, hnlrs from tho cows and unclean un-clean milker, particles of manure that fall Into tho milk, or unclean utensils. uten-sils. To limit tho number of bacteria which get Into milk tho cows should bo milked In a clean, well lighted and' well ventilated stnblo. Tho cows should bo well groomed nnd their flanks and udder dampened before they aro milked. Tho niilkor should wear a clean suit and havo clean hands. Tho teats should never bo wet whllo milking. To avoid dust In tho stable, It is vell to sprlnklo tho (Inor lightly nnd feed n0 liny until after tho cows aro milked. Caring for the Milk Tho milk should bo removed from tho stnblo as quickly as possible to tho milk room. This room should 'bo light and nlry and entirely separate separ-ate from tho stablo. If the gravity method of separating tho cream Is used tho milk should bo cooled quickly quick-ly to -10 to 50 degrees F. There nro (hreo different forms of thq gravity system; tho shallow pan or crock, tho deep setting, nnd tho water dilution. dilu-tion. Tho last mentioned is not I worthy of dlscusolon as It Is wasteful waste-ful and liiclllcicnt. Of tho other two methods the deep setting la tho most satisfactory. It consists of a deep, narrow can, sometimes called n shot ' gun can, which Is set in cold water. I When the cream rises it can bo ro- ' moved with a ladlo or dipper. Tho cream rises in It moro quickly and more thoroughly than in tho shallow pan system which consists of putting milk into pans or crocks. The Cream Separator For a person keeping flvo or moro , cows, it is economy to own a hand separator. According to tho Purduo Experiment Station, by using a cream separator thero is a saving of ?3.ft0 to $7 per cow per year, over tho gravity grav-ity system. Besides a more thorough I skimming, tho centrifugal separator produces a better quality of cream I and a nioro satisfactory" thickness, removes re-moves many bacteria and other Impurities, Im-purities, and produces a oklm milk in good condition for feeding. If at separator is used, tho milk should bo separated while still warm, as tho separator has Its greatest efficiency If tho milk has n temperature of 'M to S3 degrees P. Caring for the Cream If tho cream Is to bo held for several sev-eral days before churning, It should bo kept in a can with a clean cloth tied over tho top, to keep out tho dust. It should not bo subjected to odors of any kind, as cream and milk absorb odors very readily. If milk or cream Is kept in the samo compartment com-partment of a refrigerator with meat, vegetables or fruit, It will take on strong odors and tastes, which oro often mistaken for a sour or impuro product. No new cream should bo added to tho old until It has been thoroughly cooled. The Utensils Oftentimes buckets, strainers and other utensils havo crevices and corners cor-ners in which milk and dirt may lodge and become the sourco of numberless num-berless bacteria and bad odors. This may bo avoided by using only vessels ves-sels which havo no sharp corners and In which all crevices have been tilled with solder. Tho cream separator, if not properly cleaned, Is also a source of bacteria; though if Properly Prop-erly cared for it will eliminate part of tho bacteria from tho milk nnd cream. It should bo carefully washed and aired after each separation. Washing Separator In washing separators and other milk utensils, it Is well to observe tho following rules: First, rlnso tho parts in clear, luke warm wntor; then wash in hot water, using washing wash-ing powder. Rinse in warm water and sterilize by holding over live steam . .... . C3k or dipping in boiling water. Set where the parts may drain well, and dry" by evaporation. Never wipe them dry with a cloth, as most drying cloths are Infested with bacteria. It posslblo, put them where they wfll bo exposed to tho direct rays of the sunlight, as sunlight Is a great germicide. ger-micide. V. S. Cunningham in Utah Farmer. |