| Show D y ym m r KEEP ALL ALL' TEN ILS CLEAN CL AN no one food tood Is used more universally than milk It Is one of the ni most st easily contaminated by tits its surroundings sur- sur s according to Dr We W G. G Sackett bacterIologIst of the Colorado Colo- Colo ra rado o experIment station spoke to the dairy and creamery on the harmful etie effects ts of ba bacteria terla in milk ind cream In an explanatIon of how dirt g gets ts Into milk Doctor Sackett stated that even mill milk coming from irom the udder uddel ot of the cow Is not sterile sterlie QualIty QualIty Ity and length of time milk will remain re re- main sweet depends upon the bac- bac count which can be kept down by sanitary conditions and and ness Milk 1 Is contu contaminated with bacteria bacteria bac- bac teria from dIrt dirt hall s raw or r manure fallIng into the miI f from the the cows cow's bOdy or from dust settling Into the milk pall This cant can be l d by curr currying Ing cows to remove remove loose hair wIpIng flanks and u udder de with damp cloth the use ot of pails w with th smaller smalle openings and care r not t to feed cows and stir up dust In the barn just pro pre Ious to milking Cement floors and frequent cleaning clean clean- in ing of stables are also advocated The hImself may Increase ti the tiba ba bacterial contamination of milk through lack of personal cleanliness Doctor Sackett poInted out He should wear weal clean clothing should himself be free tram from disease and in ported perfect condition of health One of the greatest s sources of contamination contamInation con con- In milk is dirty u utensils t nB lis The cracks become full of dirt and filth which can be removed only by scalding with live steam or scalding hot water Doctor Sackett showed where the bacterIal count of milk In Ina ina a test was was increased from r per perc c c. c c. c to per C. C Co a merely through ugh dirty palls strainers clarl clarf fler fier tank clarIfier cooler cooter and filter tanks Strainers do not take out bacteria but merely allow them to wash oft off from the strained dirt into the milk Aeration does docs not lower the bacterial count except through effect of at cool cool- coo ing It does docs remove off odors and barfly barny flavors Doctor Sackett ex- ex Milk kept at a temperature below fiO 50 degrees Fahrenheit will wUl remain remain re- re main sweet longer than at a 11 hIgh tem tem- Doctor Sackett poInted out the dangers dan dan- gers from disease like tuberculosis septic sore throat typhoid fever etc through milk produced under under un- un der unsanitary conditions tf ton n will kill producIng disease bacteria bacteria bac- bac teria and Is beIng demanded more and more Prevention of unsanitary conditions through cleanliness with milk products is very desIrable |
