MILK AND ITS TREATMENT.

Hawera & Normanby Star, Volume XXVI, Issue 2500, 9 August 1893, Page 4

MILK AND ITS TREATMENT.

(Specially written for Star.) The first and most important condition necessary in the making of high class dairy produce is, that the mi!k or raw material that has to be banded at the factory or creamery is of pure quality and clean in every way. No butterman or factor, as we call him, however expert, can make silt-edged butter from anything bat good, sweet, and pnre milk. To ensure having good milk a variety of ■ things most take place, and these things have been oarefully noted by men of deep thought and experimontal genius. Cowb mast be heaftay, aad, mureover, well and liberally led upon saeb food as wiU only m&ke good mi\k, tmu such food invißt be > free from any strong or pungent flavour likely to be imparted to tbe butter or obeese, which it is itended to manufacture. To ensure this cud, first make sure tbat the cows' stallsor bails are free from any •■ impure odour, and tbat any droppings from tbe cows are scrupulously cleaned - up after each milking. These droppings will well repay their cost of collection, and, moreover, are a very useful addition to the compost heap. Their value, based Upon scientific experiments, is very nearly " . equal to tbe price of a six months' calt, ! provided the cows have supplementary supplies of food, suoh as hay, bran, corn, '< and ensilage. I can quote instances when , the manorial value derived from twenty cows more than paid all tee labour expended on them. The inoi'a\ from this ia» have Glean stalle. Dating the time that oowb are feeding a certain amount of \ waste oi tissue occurs. It is well known that before beginning to milk a great many loose scales are ready to detach ' themselves from the udder and teats. , Those milking will find it much to their ' advantage to wipe the udder with a clean, ' damp cloth, after seeing that their own hands and arms are scrupulously clean. The buckets used should be carefully washed and aired between each milking ; airing may be done on a rack at least three feet from tbe ground, and if tbe rays of sun can play on the cau« and buokets, so much the better. Immediately "after milking strain the milk into the 'larger buokets or caop, and cool down at once to as low a temperature as possible, and in pure air. Suitable buckets can be bought, having a spout and strainer attached, and if the milk is aolleeted in these buokets then strained through a bair strainer not , much impurity can get through into the can. There is another thing I think it ' well to mention and it is very important, don't use the milking buckets to feed tbe pigs or calves, but treat them as if they were your own drinking vessels and keep them free from pollution. Cane, buckets, and all dairy ntensiJs sbou'd be washed, fiitat in \v\ko wavm waiter, tuen in bottrog aoda water, rinsed in pure cold water, . and hunjj up to air till wanted. The factory can must on no account have tbe ' lid put on as this prevents the escape of Toiatile odours tbat are most injurious to the quality of milk. It is also essential tbat some appliance be in use such as a Laurance cooler «r other approved make. A very simple and effective appliance can easily be obtained for a few i shillings, nnd is applicable in almost every farm in this well watered province. The two meals of milk must be kept apart ' and be delivered at the factory or creamery as poou as possible after milking and with as little knocking about as possible ; there* fore use a Bpnn» cart, or other light tunning vehicle, so as to avoid unnecessary Shaking and concufsiou By this metvee the factory owners will get the most out of it and ia these days of co operative business the supplier or patron will bave ' a great advantage, moreover the chances -oC having sour milk will bo reduced to a minimum. In all respects treat the milk oarefully, remembering tbat the sooner the milk is delivered the better, Milk being an extremely sensitive article and 18 affected immediately by exposure to all \Bnbetances of an organic origin ; too great i care cannot be exercised upon ha manage- j ment. Above all be oaretul not to send to * toe factory any milk frcjm cowa safferxoe; ( ' frotn disease of any kind whatever, nor ' the milk of auy cowe that, have calved ' within five or six days With tegard to ■ • oartiog home skim milk \o cuds that are used for factory milk, the practice is •objectionable and will have to go, but at present there seems no help for it. — i -E.A.C. t '", 'Subscribe to N. Z. edition of London iTITBITS. Published bvMcKee& Gamble '$reHinpton.