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Show Better Quality Of Milk Is Answer To Larger Milk Checks; Inspector Outlines Important Factors By Lyman Willardson Dairy Inspector, Department of Agriculture, State of Utah EDITOR'S NOTE The following follow-ing article was prepared by Mr. Willardson, a native of Ephraim, as a means of additional' education for the dairyman in the Uintah Basin. A full partner in the milk producer's pro-ducer's interest in the total, of his milk check, should be an earnest concern as to the quality of the milk he .sends to the creamery. For in the quality of milk manufactured manu-factured lies the solution to a better bet-ter milk check. The miracle of making good products pro-ducts out of poor milk has never been performed. It is true that defective milk can be disguised in the finished product, but the true essence of quality will be lacking Milk producers of the Uintah Basin,, as well as producers in other areas, face this same formula, formu-la, of a quality milk supply, plus a careful manufacturer, added to good salesmanship, becomes successful suc-cessful dairying. Milk is no better than the poorest poor-est piece of equipment it comes in contact with, nor is. it any better bet-ter than the care given it by producer or manufacturer. Elaborate equipment is not necessary ne-cessary in the production of high quality milk, the basic principles being a clean, healthy cow. A clean place to milk, (In the production pro-duction of manufacturing milk, this may be any place, an open pasture, a shed, etc., as long as it is free from pooling or filth.) a good milk pail and strainer, kept clean and .stored while not in use, in a clean protected place. Too many dairymen, hindered by the idea that a cheap milk pail is. economy, or not having access to a supply of good milk pails, uses galvanized buckets or light tin buckets which soon develop open seams or become rusty and pitted. Only good seamless buckets should be used, and all creameries in the Basin have buckets and strainers of the type recommend-r recommend-r ed. These may be purchased from the creamery, if desired. Next is the care given this equipment. Immediately after milking milk-ing is complete, buckets, srtainers, etc., should be rinsed in cold water. wa-ter. Then washed, using a good detergent and a brush, rinsed with hot water, and turned upside down to drain and dry in a protected place. This should be away from dust, foreign odors and flies. Scalding or use of chlorine as a rinse immediately before milking milk-ing is a must practise to insure that the milking equipment is properly sanitized. Milk should be cooled.. If mechanical coolers are not available, use the coldest , water available. Field men are usually prompt in assisting in suggestions as to cooling procedure. proced-ure. Keep Odors Away Milk should not be stored in or around the stable but should be away from such possibilities of odor contamination. Milk can lids should be placed firmly on the can. Strainers, etc., should not be used in the place of lids. Such practise permits the entrance of unwanted sediment and does , not assist in the cooling. Strainers should be used as a precaution, not as a means of saving the milker the labor of cleaning the cow prior to milking. The best filter disk on the market is the cheapest one. A new filter disk should be used for each ten gallons of milk. Strainers should never be bounced to hasten straining. strain-ing. This breaks the seal on the disk and allows sediment to bypass. by-pass. Filter disks are strictly a one-use item, and should be discarded dis-carded after use. Similar treatment should be given the milking machine, and contrary to popular opinion, milking milk-ing machines must be washed after each use and stored away from milk barns, sheds, etc. |