Show an BACTERIA THRIVE IN HOT WEATHER nac bacteria terin like other forms of plant life thrive and grow in warm weather especially when food and moisture c conditions are favorable bacteria or bu bugs sr in milk or milking utensils have hav an almost ideal food and moisture supply when temperature conditions become favorable for their i growth during the warm summer months precautions are required to control them the man who milks cows to supply his own table able only deserves a cleana clean food for himself and his family the farmer who sells cream to sk a creamery I 1 owes ills his community hla his best efforts toward the production of a high class product lie ile can thus encourage quality grading and the payment 0 of f better f prices for a higher class product than he formerly marketed the con 1 scantly expanding dairy industry may gain more of a foothold in his fits section within the next few years co opera tive creameries crea meries merles may be established and top prices paid for milk and cream properly handled says the kansas farmer five factors essential to clean milk production are healthy cows with clean udde adders udders rs clean healthy attendants sterilized utensils cleanliness in milking and in handling tile the milk and cooling it to at least 50 degrees fahrenheit immediately offer after milking keeping milli cool retards regards growth of bacteria milking machines prevent contamination of the milk from the coat of the cow from the hands and from froia the air test cups and rubber tubes on tile the machine bo however weyer musti must be thoroughly cleaned and sterilized after every milking to control bacterial growth some recent tests with sev sevi i eral types of milking machines ilium i this point milk from machines on which tubes and test cups were n not ot sterilized contained from to bacteria a cubic centimeter milk from these same machines ch lines when cups and tubes were sterilized contained only 2500 to bacteria ft a cubic centimeter this count which Is cons considerably durably below the requirement of or under for certified milk emphasizes the i for producing equality allty product 1 with milking machines drawing water through the machine immediately after milking first cool and then h hoi Is li onel one of the most important r bitant steps ln in cl keeping it clean most recommend chemicals chemler ris for cleaning the tubes 1 ot 0 their machines the rinsing of all with cold water removes os fluid milk hot water nater having a tendency to make it stick then a thorough borough cleaning with hot water washing pow powder de r fk brush bib and live steam if ninke make uncomfortable conditions tor for tile the bacteria cool cream immediately after it Is separated cool coo the cream immediately after separation by setting the can lh in cold water the spoiling of cream as well ns as the decomposition anti anil putrefaction of other foodstuffs Is caused by germ life bacteria yeast and molds like other living organisms germs genus require warmth to thrive in the ati absence sence of warmth they are inactive and are tia able to continue of destruction when the cream co cornea mes from the separator it la Is warm ind and in ideal condition for bacterial decomposition and spoiling if tt it Is cooled promptly the activity of the bacteria Is check checked ed and the cream will lep lee p sweet for a reasonable length of time the lower the temperature to which it is la cooled the longer it will ivill keep in normal condition cooling to the temperature of the water avell available itle on the average farm alone regards retards bacterial action apa prevents spoiling |