MILK FOR FACTORIES.

Lyttelton Times, Volume XCIV, Issue 10785, 24 October 1895, Page 2

MILK FOR FACTORIES .

£»T J. B. II’aWAN, CHIEF DAISY EXPERT,

Zealand Department of Agriculture—- ' Dairying Service Leaflet No, 5.)

Dkvslopment, and increased knowledge i&thu manufacture of the finest qualities of dairy products emphasize the necessity for the delivery of milk at cheese and butter factories and creameries in a pure sod wholesome Condition. Excellence of Sklitir ini the joshed product will be galj governed by the care and attention girth by milk-suppliera to this branch of tM industry. The very stability of the dairy ilndustry of the country depends upon thi In telligent and painstaking efforts of ths dairyman to produce the. raw material lathe moat economical manner, enabling thsm to meet the keen competition of other .oadatlies, and to deliver the milk in the bMt' condition, rendering it possible to manufacture an article of uniform excel* Isttoo <il quality that will command the very highest prices available, and establish an ■■viable reputation for the country. BREED OP COWS. A viigisty of opinions exist as to the best breed i)f cows lor the supplying of milk to ohiis* and batter factories, many believing that; there ..are certain breeds adapted for buttirmalung purposes and : others for makingj- but more exact information obtalnii»d, in recant years disproves these beliefs, and the fact is now well established that tine .quantity and quality of milk combined indicate its true commercial value for. either cheese or butter-making. Certain breeds are more noted for quality than quantity, others for quantity more thin quality, and others again, equally balanced intheae important qualifications; but, under the equitable system of paying for; milk according to the percentage of fat contained, quantity and quality are equally' important. Another very essential foaturo in dairy cows is that of responding to good feeding and kind and careful handling by an increased quantity. The general-purpose cow, by which an attempt ie made to combine milk and beef-pro-duoing qualities, has not been found to ba a profitable one. If a beef-producing animal is desired, it is well to breed for that purpose, but in a dairy cow the object should be to secure an animal that will respond by giving all-over and above the requirements of the system— in the milk-pail. The best broad cf con's—the business cow—for modern requirements combines, quantity and quality at the smallest cost of production, responding to liberal and judicious feeding and careful handling. It is better to have a' small herd, and every one a good cow, than ib large one containing many unprofitable animals; and every dairyman should adopt means by which at the end of each yuar an approximate estimate of the number' of pounds of milk given and the pounds of fat contained from every cow could b« arrived at, rendering an intelligent selection easy, and by breeding from the best cows only and thoroughbred bulls from good milch families a splendid herd would be secured at a small coat.

PEED. Cartful attention should bo exercised in providing an abundance of cheap, succumb t, wholesome, nutritious feed. It only pays to feed well, and when the summer grass is watery and weak in feeding subitance iIS is judicious to allow of crushed or ihaffed oats, bran, and other grains being 'ed. Not hing excites each a liberal secretion iif milk as grass, but it is well to fortify ha cow's system by the addition of solid beds. To' guard against shortage of feed certain times el the year, provision

should be.made for the, growing of green feed, such as oats, barley, wheat, and vetches raised, mangolds, and Indian corn, judgment being used as to which is best adapted for the varying conditions in different parts of the country. Where conditions are favourable for the growing and maturing of Indian corn, it will be found to be one of the beat and cheapest feeds for the production of milk, and it is specially j adapted for winter feeding by either drycuring or by the rise of silos. Turnips, turnip-tops, rape, or anything of a similar nature should never be fed to milking cows, as they frequently give offensive flavours to the milk, which detract from the quality and value of the finished article. Cows should have free access to salt daily. This applies more particularly to parts remote from the sea. Experiments go to show that the milk from cows having free access to salt, as compared with those that have not, will keep from souring twenty-four hours longer, and the cows will give from 14 to 17 per cent more milk, all other conditions of treatment being equal.

WATER. Cows should always have free access to a plentiful supply of pure water. Every reasonable precaution should be taken to guard against their drinking stagnant, impure water, or water which has been contaminated by decaying animal matter. The milk from cows which drink such water is a continual menace and danger to the public health; and the quality of the manufactured article cheese and butter—is depreciated in commercial value. Cows which ore denied a sufficient quantity of pure water will not give as much milk, or milk of as good quality, as when plenty of water is supplied with wholesome feed. SHELTER. Comfortable conditions are a first necessity in the economical production of milk. When cows are exposed to extremes of heat and cold, the results are not favourable. During the excessive heat of the summer mouths protection from the exhaustive influences of the sun should be arranged for in the paddocks by the planting of shade trees or by any other simple method. Clean, well-ventilated stables are recommended for the winter months, when the weather is changeable, accompanied by cold, chilling rains, frost and snow. It is against all laws of nature to expect milch cows to continue an equal supply under uncomforiable conditions as when they are dry, clean, and contented. Experiments and practical experience prove that the greater the discomforts the smaller the quantity and the poorer the quality of the milk given per day. The additional cost of sustenance by exposure is an important consideration when considering whether it will pay or not to provide shelter and feed tor the inclement months. In theory it is absolutely necessary to provide shelter audcomfort. In economy of practice, where cheap succulent feeds can be produced, it is not a question of will it pay, but it is the only thing that will pay. In the handling of dairy cows it is always profitable to make such arrangements aa will insure their comfort and contentment.

MILKING. Cleanliness in every particular should be observed. Eemove any dirt adhering to tho udder with a. clean damp cloth, and milk with dry hands. It is no more difficult to milk with dry hands than with wot, and it is certainly more cleanly. The milking should be done quietly and gently. Doga should not be employed to drive the cows to the milking - yards or stables. No loud talking or disturbances that will irritate the cows should be allowed, and, as far as possible, the milking of each cow should be done by the same parson, and at equal intervals. The use of the leg-rope is not recommended, as it is element, and should not ba necessary when the cows are quietly handled. The milk should be strained immediately after milking, to remove any impurities that may havefallen into it. AERATION, Too often is the proper care of .the milk neglected. All milk—night and morning —should be aired as soon as possible after being drawn from the cow by exposing it in a thin spray to a pure atmosphere, by pouring, dipping, or by running through perforated surfaces. "That neglect implies three things that are very injurious to its quality: (1) Tho peculiar odour wliich the cow imparts to the milk will be left

in it until it becomes fixed in its flavour; (2) the germs of fermentation that come in the milk a;id from the air have the best conditions for growth and action when the milk is left undisturbed ; (3) the milk will become iu a degree unfit forperfest coagulation by rennet. Hence it ia needful and advantageous to aerate it, for three reasons:— “First, because by pouriag, dipping, stirring, or by trickling it over an exposed surface, there is eliminated from the milk by evaporation any objectionable volatile element that may be in it. " Secondly, because, as has already been stated, the milk contains germs of fermentation. A strange peculiarity about some of those microbes is that they become active only in the absence of free oxygen. When warm new milk is loft undisturbed, carbonic-acid gas is generated, and that furnishes the bast condition for the commencement of action by these almost invisible creatures. After they get started they keep up thoir decomposing work, even in the presence of oxygen. It is impracticable to perfectly coagulate such milk so as to yield a fine quality of keeping-cheese. Coagulation by the use of rennet of milk that ia ripe can never be perfect unless it be thoroughly aerated immediately after it is taken from the cow. Neglect of aeration will increase the quantity of milk required to make a pound of fine cheese. “ Thirdly, because the airing seems to give vigour to the germs of fermentation that will bring about an acid condition of the milk without producing the acid. So much is this so, that it has been found impracticable to make strictly first-class Cheddar cheese from milk that has not been aerated,” For cheese-making the cooling of the milk by the use of water after aeration ia only recommended when the nights are very warm, as an additional precaution against development of lactic acid, but on ordinary cool nights, whan the temperature is not above 70deg or 75deg Fahr., thorough aeration is sufficient. For butter - making in the summer

months the additional advantages of reducing the tonperatare by the use of water after airing is that the milk is delivered in a sweater condition at the factory or creamery, facilitating the handling of the cream to better advantage, and allowing of the skim-milk being returned in a sweeter condition for feeding purposes. It is advisable to divide the milk into small lots over-night. The milk should be stirred ones or twice after aeration, especially the last thing at night, as it is an additional preventive against the separation of the cream from the milk. When this is attended to it is unusual to see clots of cream on the milk when delivered. SURROUNDINGS. The keynote to the successful handling of milk is cleanliness—cleanliness in person, cleanliness of utensils, and cleanliness of surroundings. The importance of this cannot be exaggerated. The utmost care and vigilance should be exercised. Every utensil should ho kept scrupulously clean. Milk is a liquid that very readily absorbs impurities, and it should be protected from any foul odours during the interval of milking and delivery at the factory. It is well to have the milk-stand or cart somewhat apart from the milking-yard or stables to guard against an impure atmosphere. These should be kept clean and free from taints arising from continual spilling of whey or skim-milk. Pigs or calves should not be . fed in close proximity. Cara should be taken that no carrion is allowed to remain in adjacent paddocks, as the odours are carried considerable distance on tbe night sir. HONEST MILK. The adoption of the system of paying for milk according to quality is most desirable. The butter-fat contained in the milk is the true indication of its commercial value for cheese and butter making. Evidence exists to prove that milk is not always delivered at the factories in its normal state, or as it is received from the cows. The adulteration of milk by the addition of water, the removal of any portion of the cream, or the keeping-back of any part of the strippings is forbidden by “ The Dairy Industry Act, 1894.” Even when honest milk -is delivered from different herds, it varies considerably in the percentage of fat contained, and it is therefore unjust to those suppliers who by good breeding, good feeding, and kind handling produce a superior quality to ha paid by weight alone.

BRIEF SUGGESTIONS TO SUPPLIERS, 1. Milk from cows in good health only should be used. 2. Until after the ninth milking it should not be offered to a factory. 3. Care and cleanliness should be observed in everything pertaining to surroundings and utensils. 4. A liberal supply of cheap, succulent, wholesome feed should be provided. 5. Turnips, cape, and weeds common in bush pastures give an offensive odour and flavour to the milk of animals which eat them. 6. Cows should not be allowed to drink stagnant, impure water. 7. Tin pails only should be used. 8. All milk—this applies equally to the evening and morning messes—should be strained and aired immediately after it is drawn, and every utensil used should be perfectly clean and sweet. 9. Provision should be made to protect the milk from rain during the night, and from the heat of the morning sun. 10. Whey should not be taken homo in the same cans as the milk is delivered in. The acid in the whey takes off the tinning, and exposes a rough surface, which is difficult to clean, and frequently causes a distinctly offensive flavour in the cheese. 11. Strainers, aerators, pails, milk-cans, and all utensils used should be cleaned thoroughly immediately after their use.

Rinaod with cold water, washed in tepid water to which has been added a nttie Boda, and a subsequent scalding wi boiling water prepares them for airing that they may remain sweet. , 12. Cana and lids with broken bui faces should be discarded, as the crevices form breading - grounds for unfavourable organisms. ~ 13. Only pure, clean, honest milk should be offered, and verily you will receive your reward. Wellington, September, 1895.