Show 0 LOSSES FROM ACID OR SOUR MILK washing and cooling of all utensils imperative by D 3 sp specialist ballet in patria technology ohl ohio state university eity heavy losses due to tile the development of add acid or sour milk may be prevented the cause of souring Is the rapid growth of neld acid producing organisms or gani sms these organisms are not harmful to the health of the consumer but are objectionable when in milk that Is supposed to be sweet to T avoid this trouble it Is best for dairymen to use buckets strainers lind and cans that tire are well tinned and constructed so that they can be thoroughly washed and sterilized after milking it Is best to rinso rinse the utensils with cold water then wash WEIS 11 with hot water washing powder and a n 1 I brush do not use soup soap soap powders and cloth after washing alt all utensils are sterilized with scalding water or a chlorine sterilizer the scalding water Is preferable the milk should also be cooled na as soon as possible to 55 degrees or lower and held at this temperature at all times with well water at the prevailing temperatures in ohio it will require at least 5 gallons of water for each gallon of milk to be cooled although a temperature of 05 55 degrees may seem tower lower than necessary the best results are obtained with that or lower temperatures the organism that causes sour milk will develop about 15 times its as fast at GO CO degrees as it will at 00 degrees and times as fast at 70 degrees as it will at 50 degrees |