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Show CARE AND HANDLING OF MILK IN PROPER MANNER Muny Simple Hules rind Methods for Mllklnjr Product, Nctjuirinsr Little Extra Labor Which Will Iucreuse Keeping Qualities (Hy L. A. nOOKUS ) Preventing changes in milk Is a question of preventing tho Introduction Introduc-tion of bacteria into milk and of checking their growth or destroying thetn when they nre present. The production pro-duction of milk reasonably free from bacteria is a simple question of cleanliness. clean-liness. There are many simple rules and methods for handling milk, requiring little extra labor and no added expense, ex-pense, which will materially Increase the healthfulness and keeping quality of the product. Any precaution that reduces re-duces the dust In the stable at milking milk-ing time reduces the Initial number of bacteria In the milk. The cows should not be fed before milking. Cobwebs and other dirt can be easily removed from the celling. The stable floor should be so arranged that the dirt on the flanks and udders of the cows will be reduced to a minimum. The daily use of a brush will add greatly to the ellielency of these precautions. Care should be taken that the cows do not have to wade through filth In tho barnyard. Kven with the greatest precaution ft k 1 WTCK BO L3 " ...tLi2ZH SXOOO HOT... -fl -SOVrTH CtACS G I tf - -GROWTH MOST RAPID. S "J I ii I J wnrwttxrs 32. ..enawrn CtASM. rl Influence of Temperance on Bacteria Ordinarily Found In Milk. some bacteria get Into the milk, and further precautions must be taken to prevent their undue multiplication. The practical way to accomplish this is by control Of the temperature of the milk. Advantage Is taken of the natural nat-ural law governing the limits and rapidity ra-pidity of growth of bacterlii at different differ-ent temperatures. The milk should be cooled at once to a temperature as near the freezing point as circumstances circum-stances will permit. On farms where water is supplied by a windmill It Is very easy to arrange ar-range the water trough so that the water wa-ter flows from the pump through a trough or tank in which the cans of milk may be set to cool. This Is a ' : Eacttrla of Spherical Type. slow method, but much better than nothing. It Is not sufficient merely to cool the fresh milk. To Insure good results It must be kept cold until used. The housekeeper who leaves her bottles of milk In the sun or standing In a warm kitchen should not blame the milkman milk-man for sour milk. Chemicals having an Injurious effect ef-fect on bacteria are sometimes used to retard the growth of bacteria in milk nnd thus prolong the time within w tilth It may be Bold. This practice Rod-Shaped Bacteria. Is universally condemned by public opinion. Heat is frequently applied to milk to destroy tt part or all of the bacteria. bac-teria. Complete destruction of all bacteria In any substance la sterilization; steriliza-tion; pasteurization Is a term used to designate a process by which milk or other fluids are heated to destroy part, but not all, of the bacteria. Pasteurization Pasteuri-zation may be "continuous" or "Intermittent;" "Inter-mittent;" In the first method the milk flows In a continuous stream through the pasteurizer, where it la heated to a required temperature by steam or hot water; In the second method the milk Is heated In a similar way, but Is held at the pasteurizing temperature for some time. The temperature for pasteurizing varies greatly. As a general rule, to Insure good results, the temperature must be Increased as length of exposure expos-ure Is decreased. When the milk Is held for twenty to thirty minutes the temperature may be varied from 140 degrees to 160 degrees F. The former temperature Is the lowest point at which the bacillus of tuberculosis is destroyed. To make the destruction of this bacillus certain the milk must be held at 140 degrees for at least twenty-five minutes and be constantly stirred. Milk may be efficiently pasteurized in the household by setting the bottle of milk in a vessel containing water, and heating the water until the milk reaches a temperature of about 150 degrees. It may then be removed from the stove and allowed to stand for twenty five minutes. Tho temperature temper-ature of the water will be above that of the milk, and while it slowly cools the milk will be thoroughly heated. Bacteria With Halr-LIke Appendage. It should then be chilled at once and kept cold until used. Milk may be sterilized by repeated boilings. This Is usually accomplished by steaming on three or four successive suc-cessive days. After each boiling it should be held at room temperature for twenty-three hours to allow the spores to germinate and reach the vegetative stage. While bacteria are In no way essential essen-tial to milk, they may be considered as normally present in milk, cream, loe cream, butter and cheese. They may even occur In milk or Its products In very large numbers without making It an unsafe food or la any way decreasing de-creasing Its food value. Hacterla known to produce disas are seldom Isolated from or counted In milk and bacteriological counts should be taken merely as an indication indica-tion of the way In which milk has been collected or the temperature at which it has been held. Hlnh mini hers usually Indicate utiHanliary conditions, con-ditions, careless handling or old miik |