Show PREVENT LOSS BY CLEAN HANDLING souring I 1 Is s caused by bacteria after milking clean production prompt cooling and frequent deliveries will prevent the souring of milk and will put dollars in the pockets of dairy farmers this souring g is caused by bacteria which rt r t into the milk alter after it Is drawn lom the cow and ca can only be ba prevented by the most careful handling bandling says john A arey extension dairyman at north carolina state college when first drawn fr from am the cow milk contains very few it if any of tile bacteria and the contamination comes from outside sources chief among these are the cows cowa body the bai bands ads of the person doing the milking the air and tile the containers mr air arey states that all of the sources can be eliminated by seeing that the cows flanks and udder are thoroughly cleaned before malkin milking that the hands are clean and that all vessels or containers have bavo been cleaned and sterilized these containers should first be b rinsed in lukewarm water and then scrubbed with a heavy brush in water to which lias has been added a strong alkali kali solution they should then 16 be sterilized with live steam or some chemical made for that purpose all AH utensils in which the seams are not well flushed with solder should be avoided as these crevices are hard bard to clean and furnish a harboring place for baccei ia the milk should be cooled as soon as possible after milking placed in the containers in which it Is to be delivered deliva and stored in a refrigerator refrigerate a r or cooling tank only by taking these precautions can the dairyman p prevent the milk front from souring and be sure of delivering pure sweet milk to the market states mr arey |