Show ii i ti 1 STOP L LOSSES FROM 1 ACID OR OPT SOUR SOUPS MILl MILK MIL K Kl Vi Washing l ashing ashin and a nd Cooling of All Al 1 Utensils I Imperative a lve By D D. 8 S SP MIt in nolo y Ohio University Dairy Heavy Ilea losses due to the develop elop ment of acid Weld or sour milk may be prevented The cause of souring is the rapid growth of or acid acId producing organisms These organisms are not oot harmful to the health of the consumer er but are arc objectionable when in milk mille that Is supposed to be sweet To avoid this trouble it is best beat for dalr dairymen men to use buckets strainers and cans that are well tinned and constructed so that they can be he thor thor- thoroughly thoroughly washed and sterilized After milking it is hest best to rinse rinso the utensils with cold water then wash with hot water washing powder powder pow pow- der and brush Do not use soap soap powders and ond cloth After washing all utensils are sterilized with scaldIng scaldIng scald- scald scalding Ing water or a n chlorine sterilizer er The scalding water Is preferable The Tile milk should also be cooled tooled as soon as ns possible to 55 degrees degree or ur loner fower low lon lower er and held at this temperature atall atall at atall all times With well water at the prevailing prevailing pre pre- temper temperatures in fn Ohio it wilt will require at least 5 gallons of water for tor each gallon of milk to he cooled Althou Although h a n temperature of 5 55 degrees degrees degrees de de- grees may seem lower than necessary mry the best results are obtained with that or lower temperatures The organism or or- that causes sour milk will t 1 develop about 1 15 times thees as fast at f 00 0 l l 1 de degrees rees as It will twill at nt 50 degrees noel and t r times as fast 70 PO p at de degrees grees O rees as ns asit it will at 50 degrees t. t t |