Show 41 L IM WARM MILK BEST BACTERIAL HOME high counts usually result of dirty utensils banterla Bac terla get into milk only from the things with which the milk Is handled bandied said prof J D brew to visitors at cornell university proper barn construction and equipment merely adds to the possibilities of making clean milk bacteria grow in many liquids and milk happens to be the most ideal of all like any other plant provided with enough food and moisture they grow rapidly at warm temperatures and most of the exceedingly high counts are the result of growth due to poor cooling the next important cause of high counts Is improperly cleaned utensils usually the greatest bacterial contamination tami nation comes from tile more or of less invisible parts of any utensils of equipment about I 1 to 2 per cent of all miscellaneous high counts are due to udder infection often udder troubles are apparent but at times an unsuspected udder la Is causing the high count dirt falling into the milk may also add numerous bacteria the numbers added ho however Never depend upon the source of the dirt to produce milk with bacterial count consistently under requires greater vigilance in operations no chances whatever should be taken there Is no excuse in general for counts being in excess of it can be safely assumed that with efficient cooling of milk and proper cleaning and sterilizing of all utensils at least 98 per cent of the counts should be under brushes preferred in washing milk utensils brushes are to be preferred to rags for use in washing dairy utensils because they get into corners and crevices much better the brushes should be carefully washed and allo allowed allonier Nied to dry in the sun it if possible between the times when they are in use A sour brush will often leave leae the utensil in a worse condition than before it was washed causing tile the same vile sour and musty odors to develop in the utensil that nere present in the brush or rag all milk or cream utensils should be rinsed first of all with cold or lukewarm water this step should never be omitted for hot water introduced directly into milk vessels coagulates the albumin of the milk forming a sticky layer over the surface which la Is very difficult to remove the utensils rinsed as indicated should then be washed thoroughly in hot water containing a high grade of washing powder the powder readily dissolves the layer of fat on the utensils which is very difficult to remove in any other practicable way the utensils sh should then be sterilized with steam or chemicals and allowed to dry thoroughly without the use of towels of any kind use of dry skim milk in raising dairy calf many experiment stations have been working during the past few years on the use of dry skim milk in raisin raising dairy calves all are agreed that it Is practical to do so where whole milk Is 13 sold at considerable premium over butterfat prices professor bohstedt of the wisconsin station states that they have done sufficient fent work to be con that dry slim skim milk has a place in the ration for growing dairy calves A bulletin has just been issued from the university farm at st paul minnesota on raising the dairy calf when whole milk Is sold |