| Show I Take Precautions re cau ton S Slit m lit Producing MillI Milk Mill I Dairymen Dair Ad Adding din Safeguards Safeguards Safe- Safe Safeguards guards to Plot Protect Material From Can Contamination tamin often PrepAred by b- b y th the States tes of AgricUlture Department Up to duir USIng the sanitary methods known for 1 producing pro pro- pro market milk mUk They realize milk mUk Is that casU easily contamInated adding g to their and are systems of production such additional safeguards as are arc necessary essar tOI to essary protect thIs essential 1 human food from contamination often large Such numbers dairymen of no tiles longer In the permit Sk milk house They clean the utensils thoroughly thor thor- wash their hands before milkIng milk mak ing anti and even go so far as to clip the under part of the cows cow's body so that tha loose dirt and dust that might cn cling to long hairs will not find a n place to lodge and later fall Into the milk Groom Their Cows Practically every farmer furmer grooms rooms his horse and good dairymen now groom their cows bec because use the they know it Is s beneficial to the health of the animals I especially is It t a means of remo Ing J dirt that might get Into the pall pail when vh H the cows cos are being milked I In n addition just before milking these thes dairymen wipe the udders and fl sales flunks salese of or th the e cows with a damp cloth Such precautions are sure to reduce the number of bacteria that would b g get Into mo moThe the milk I I The best dairymen also see to 1 it t that the t cows are well welt bedded The They y remove remove re re- re- re move the them manure inure often and In every way possible prevent the cows from getting dirt dirty Ample ventilation Is provided pro and the barn harn Is s so constructed construct construct- ed as to allow as much sunlight as possible to get into the stalls A concrete concrete concrete con con- crete floor Is one essential of an nn up- up to date dalr dairy barn because It can cnn be easil easily I i pt clean and does loes not absorb liquids that cause bad odors in stables af ff f f rm way to do this is jay by means of a n surface surface sur- sur face cooler using the coldest water able M Callable and then setting the cans of ot milk in a n well Insulated tank tonk the water wa wa- ter of which Is below 40 degrees Fahrenheit Other measures that are arc employed by these dah dairymen men for s safeguarding the milk supply are yearly carly testing of ot cows for tuberculosis by a capable veterinarian exercising proper care In n the dis disposal Poi a RI al of ot wastes from human beings and domestic animals giving especial attention to the purity of the water ater supply especially that use used l for washing utensils Its purity or Lit u city ty heln being determined by a laboratory examination allowing only healthy I people to handy handle milk or anything with which It may come Into contact and permitting no one coming from flom a asick asick asick sick room where an Infectious disease exists to take part in an any dalr dairy oper oper- nUon I F liA li A HS fa x Rp R p 1 i f R 5 J Keeping a Record of Each Cow Note Cow Note the Covered Pail Pall Which Keeps Dirt Out as is the case with those floored with wood The Thc walls valls and ceilings s of such barns are whitewashed twice a year to purify the stables and keep them light Good dalr dairymen men recognize the fact that a top small pail as shown In the picture Is of great assistance In keepIng keeping keep keep- Ing milk clean clenn for while milking In spite of the precautions taken some bacteria wilt get bet into the thc pall pail and of course the smaller the opening the less dirt will be found In the thc milk Palls Pails of ot this kind are on the market ordinary ordinary but an any tinner can convert an nn pall pail b by the nar nary pail into a top small-top addition of a hood Convenient Milk House Milk houses where the milk is cooled and in some cases bottled are arc located at nt a convenient distance from the barn and so situated as us to be befree befree befree free from dust and amI stable odors These buildings s are screened to exclude exclude exclude ex ex- clude flies mes Some are divided Into two rooms one for handling the milk and the other for tor washing the utensils This Is advisable since It makes It from con con- the milk free easier to keep I Ventilators also ulso are put milk room In to keep the air In the from the fresh and to carry off washroom knowledge knowledge knowledge knowl knowl- matter of common It Is now a n edge among good dairymen that Unclean unclean unclean un un- clean utensils ma may be a common source of bacteria In market milk contamination from this To prevent of source these daIrymen dairymen use Ufe plenty plent hot water an nn alkali wishing washing powder for clean cleaning ns u it stiff brush and steam the utensils They are thoroughly cleansed before being sterilized since for substitute sterilization is not a sterilizing process s not flat washing This the utensils utensils but lut heats bacteria only kills dry causing them to sils thoroughly preventing rust thus Immediately I 1 Steam for Sterilizing bon boll boller boiler good steam mines dairies use a Ii Large for fol er for tor furnishing the steam supply lv dairies use a amore amore amore sterilization Small sterilizer or boll boil simple steam more for fore five e minutes In water the utensils S Information relative to the roE P obtained may be of sterilizers lion tion of Department lent States from th the United Agriculture that Another important pro eggs In the handling of dalr dairymen use good properly during milk 1 i to cool It and delivery s storage the rapid prevents This milk The milk la In market of of riO 50 r derees de- de d to toa a temperature cooled li Is rest The below belo or grees rees I |
