CARE OF MILK.

Gisborne Times, Volume VI, Issue 247, 26 October 1901, Page 3

CARE OF MILK.

i SOME WORDS FOR SUPPLIERS ; | In his annual report to the Agriculture t ■ Department the Dairy Commissioner ha j something to say on that most importan j of all questions affecting the industry—- ■ I pure and clean milk. His report on thi • ] question reads : i Perhaps one of the i -t serious dairy j iug questions at the pre- r time, and one jto which the average fa, •• manager it j rapidly awakening, is that .’ better milk. I When milk is filthy, impure, overripe, or J gassy, no matter how it is nipulated, i or how perfect and up-to-date the process i of manufacture may be, it is difficult for | the factory manager to make a choice j article of butter or cheese-. In dealing with the causes of bad flavored or defective milk, it may be premised that very rarely does the trouble arise from disc-ase in the cows, and even when it does the factory manager is not, as a rule, in a position to assist remediallv. Milk may be injured before being drawn front the cows, by allowing them to drink impure water, or have access to turnips, rape, onions, or any bad-flavored weeds. The main cause of the trouble, however, is dirt and uncleanliness. In nearly all cases tainted milk supplied to dairy factories is infected during the milking process, or shortly afterwards. Dirty cows, dirty cow-byres, dirty milkers, dirty pails, strainers, and milk-cans, all mean dirty milk. Where such a state of affairs exists there are generally to be found millions of bacteria, and with filth and bacteria combined we are certain to have undesirable flavors in the milk, both with butter and cheese making. In a large number of our byres little or

no effort is made to keep the cows clean. I have repeatedly seen cows knee deep in slush and manure, with masses of dried filth clinging to the udder, and still worse, the cows milked in that condition. Now, [ if we wish to insure pure-flavored milk, or what may be equally termed “clean” milk, it is essential that cleanliness be observed from beginning to end of the milking process. Every cow-byre should have a concrete or cement floor, and should be thoroughly cleaned after each milking. Plenty of light and good ventilation are also essential points. Liquid manure should not be allowed to collect in pools on defective floors, neither cobwebs nor dust to collect on walls and

ceilings. All byres should frequently receive a coating of limewash, which, besides giving the place a brighter appearance, also imparts a healthy odour for the cows, and prevents the growth of mould. The cows should be brushed, or at least all dried manure removed from the udder, and the udder and teats thoroughly cleansed with a damp cloth before milking begins. The milker himself should be cleat). Unfortunately, with most milkers, the oldest and filthiest suit of clothing is used for milking. It is evident that if the clothing is dirty and full of dust, the hands dirty, and the fingers wetted by dipping into the pail, as is frequently the case, the milk is bound to be contaminated.

j All milking pails, utensils, etc., should I be thoroughly rinsed w'ith tepid water; i always use a brush for cleansing tinware; i never use a cloth for washing or drying. | After scrubbing, scald with boiling water | and allow the utensils to drain. If possible, expose them to the sun, for it should : be remembered that sunlight is a great ! destroyer of bacteria. A very serious and objectionable practice is carried out at a number of our chceso factories where the suppliers wash their cans at the factory. In many cases I found that cans were only whirled round a few times in a washing tank in tepid or practically cold water, and then steamed, theroby cooking tho filth on the tin inside. This was the case more particularly where cone-necked cans were in use. In some instances a thick yellow coating, difficult to remove, was discovered formed on the inside seams of the necks of these cans. This slovenly method of can washing is to my mind a grand medium for the growth of dangerous bacteria, and is sure to result in contamination and bad flavors both in butter and cheese. Immediately the milk is drawn from the cows it should be removed to a suitable place, at a reasonable distance from the byre, and the milk carefully strained and rerated. Aerators and strainers should be kept scrupulously clean. If strainers are not perfectly clean, and well sterilised or scalded, they very often act as a source of infection instead of purifying the milk. Aeration is a grand means of ridding the milk of bad odors, provided the operation takes place in a pure atmosphere. If, however, the iteration is performed in an impure atmosphere the milk is sure to became contaminated, and more harm than good results. It is customary in many plaoes to Borate within a few yards of the filthy cow-byres, where strong odors are absorbed by the milk during the process. This practice is undoubtedly a source of great and frequent trouble with the milk of many suppliers. If a suitable place for [crating cannot bo found at least fifty yards from the cow-byre, I should recommend removing the milk immediately from the byre, and plaoing it in cold water where tho temperature could bo lowered to 50 degrees or 55 degrees. Cooling is much preferable to iterating when the latter is carried out in an impure atmosphere. When milk is drawn from the cow it is at a favorable temperature for the growth and multiplication of bacteria, hence the importance of having it chilled down to a temperature at which such growth is materially checked. Some species of bacteria or badflavor producing germs do not multiply at temperatures below 50 or 55 degrees, while other harmful ones only grow slowly. It is usually necessary to hold milk for some time before it is sent to the factory, and here, again, we very often find trouble. The cans should not be left near tho cowbyre, manure heap, or any bad-smelling substance. It should also be realised that milk will readily absorb the flavor of onions and other strong-smelling vegetables. As mentioned above, the cans should, if at all possible, be placed in a tank of cold water, or in a running stream. Hundreds of such streams in the dairying districts could be easily utilised for this purpose.