Evening Republican, Volume 17, Number 147, Rensselaer, Jasper County, 20 June 1913 — BEST WAY OF CARING FOR MILK ON FARM [ARTICLE+ILLUSTRATION]

BEST WAY OF CARING FOR MILK ON FARM

By R. E. CALDWELL, Department of Dairy Husbandry, Purdue University School of Agriculture, Purdue University Agricultural Extension.

The above illustration shows size and interior arrangement of a small milk house. Such a building or room is indispensable in the production of clean, wholesome milk and you also have the advantage of being able to keep accurate records of your herd and, in this way, place your business on a firm foundation.

The matter of properly caring for milk from the time it is produced until it is delivered to the factory or converted into a finished product is of more importance than the average farmer is apt to think. Milk is a very perishable material and, unless strict precautions are exercised, it will deteriorate in quality rather fast Warm milk provides almost an ideal media for the growing of many undesirable types of bacteria. Upon cooling, however, we find that the growth of the germs is retarded to a very great exstent. In other words, milk, as it cornea from the cow, will sour in a short time but if cooled to 50 or 55 F., it will keep tor several days. The germ or bacteria which cause this action may get into the milk at various times. The chief place, however, is at the time it is produced or at milking time. A cow’s udder and teats, under ordinary conditions, is covered with dirt or filth which carries millions of germs. If, in the process of milking, some of this material falls into the milk, the bacteria at once begin to grow, increasing in numbers almost beyond conception. So rapid is this process of growth that it is essential that milk be cooled almost immediately after being produced if a. high quality is to be soured. Just the proper method of handling milk after it is produced is the question of greatest importance in this connection; A few simple directions may assist those that desire to improve the quality of their dairy product. In the first place, it is essential that the cow be cleaned thoroughly before milking time. All long hair should be clipped from the flank and udder and this part of the cow brushed thoroughly each day. Just before milking it is well to wipe the udder with a clean, damp cloth and in this way remove all particles of dust that might drop into the milk. Care should

be exercised in regard to keeping the tail clean, as a filthy switch will contaminate the milk as readily as any other factor. The next point to consider is that of the milk pail. A bucket that is used for this purpose should be so constructed that thorough cleaning is possible. All seams or crevices should be filled with solder and the opening at the top of the pail made as small as practical. Experience' in the use of a covered top pall proves them to be almost as convenient as the exposed or open top type. A factor that one should guard closely is the matter of personal cleanliness of the milker. Soiled clothes, dirty hands, or filthy habits are not conducive to clean milk and should never be tolerated. Personal cleanliness is absolutely essential to clean milk and there is no excuse for tolerating a milker that is not careful in regard to his person. Another factor that should be considered in order that clean milk may be produced is that of the dairy barn. If the floor is constructed of some material that absorbs the urine and becomes filthy, the odors thus produced will taint the milk very much. The ceiling, also, should be kept clean so that dust and dirt will not have an opportunity to fall into the open pails. Simple construction of the mangers, stall partition and stanchion frames will assist very much, in producing a clean, wholesome article. One important point to be offered in regard to the care of milk is that of the methods of reducing the temperature. This may be accomplished, either by placing the milk in cans and setting them in cold water or by some patented milk cooler so constructed that the milk is cooled by simply passing the milk over its surface. Either method is good although the latter method exposes the milk to the air andpermits the bad odors to escape by bringing it in contact with pure air.