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Show Dairymen Asked To Produce Quality Products The importance of high quality in dairy production vi'.al to national na-tional defense is attested to by the fact that standards of sanitation sanita-tion are now receiving attention of health and food officials of the food and drug aministration of the federal security agency, Professor Pro-fessor A. J. Morris, head of the Utah State Agricultural college dairy husbandry department, declared de-clared Monday. "In the present national emergency, emer-gency, dairy farmers are bound to produce a quality product," he averred. Pointing out that the federal food officials judge the quality of milk products by conditions con-ditions of milk prouction, grade of milk as it arrives at the plant, sanitation of the factory, and quality qual-ity and purity of the finished product, Professor Morris, who is also regional cheese inspector, stated, "Our problem of providing evaporated milk for defense is to know it is clean, wholesome and healthful." "In spite of the fact that the government has been buying all available cheese of the number one grade, it has not been able to fill the defense needs. More 'acceptable' 'ac-ceptable' cheese, canned and dried milk are neeed," he declared. Explaining Ex-plaining 'acceptable' as meaning that these products, in production of which Utah ranks highly must : meet definite minimum standards of quality and sanitation, Professor Profes-sor Morriss averred that the immediate im-mediate problem of Utah dairy farmers far-mers and manufacturers in three fold, sanitation of actual milk pro- ' duction, plant sanitation, and mak. ing or processing cheese, evaporate evap-orate milk ar;d. rt:'' miVc of satisfactory composition and grade. Emphasizing the necessity of improved dairy producing conditions condi-tions in the state, Professsr Morris Mor-ris counseled that sanitation of milk production on the farm requires re-quires the following: (1) clean milking quarters with good drainage, drain-age, free from surplus manure and dust; (2) disease-free cows; (3) thorough brushing and cleaning clean-ing of each cow's hide, flank and belly before each milking; (4) milking with dry hands; and (5) use of seamless, rustless, clean u-tensils. |