Show STOP LOSSES PROM FROM ACID OR SOUR MILK washing and cooling of all utensils imperative tny by D n S specialist in dairy technology ohio state stata university heavy losses due to the development of acid or sour milk may any be prevented the cause of souring Is the rapid growth of acid producing organisms these organisms are not harmful to the health of the consumer but are objectionable when in milk that Is supposed to be sweet to avoid this trouble it Is best for dairymen to use buckets strainers and cans that are well tinned and constructed so that they can be thoroughly washed and sterilized after milking it Is best to rinse the aten utensils sit s with W it h c cold 0 id water then wash with hot water washing powder and brush do not use soap soap powders and cloth after washing all utensils are sterilized with scalding water or a chlorine sterilizer the scalding water Is preferable the milk should also be cooled as soon its as possible to 65 degrees or low er 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 tor for each gallon of milk to be cooled although a temperature of 55 degrees may seem lower than necessary the best results are obtained with that or lower temperatures the organism that causes sour milk will develop about 15 45 times as fast at CO degrees as it will at 50 degrees and times as fast at 70 degrees as it will at 50 degrees |