THE TREATMENT OF MILK ON THE FARM.

Otago Witness, Issue 3148, 15 July 1914, Page 14

THE TREATMENT OF MILK ON THE FARM.

The treatment of milk after it is drawn from the cow in a very large measure influences the monetary return. The dairy farmer’s objective is naturally to endeavour to obtain a maximum price for his milk and cream, and he should therefore ever remember that an important factor conducive to this desideratum is the production of clean and healthful milk —in fact, this is the most important problem with which he has to deal. If the cow be not healthy, or the milk is dirty, the resulting butter or cheese cannot have good flavour or keeping qualities. When milk is first drawn from a healthy cow with a thoroughly clean udder it should be absolutely free from injurious germs, so that given such a good start, the dairy farmer should see to it that the milk does not deteriorate through any neglect of his. In this connection it should be noted that it is only by the utmost attention to details of cleanliness in every operation associated with his work that the dairy farmer can hope to reduce the risk of bacterial contamination to a minimum. As is generally well known, the various changes or fermentation which milk under goes on keeping are due to the action of various microscopic germs that gain access to it after it is drawn from the cow. In common with other forms of life they need food in order to live and grow, and in milk all forms of bacteria find a perfect medium for their development. Not only, therefore, may the development' of organisms ordinarily present be favoured, but others, the germs of contagious diseases for example, will multiply at an alarming rate should they gain access to it. Beino- so light and small, these bacteria readily float about in the atmosphere, and are also harboured in all manner of dirt and refuse. In short, they are universally distributed through Nature. Since the fermentations induced by these germs affect not only the value of the milk, but also of the manufactured products, to such a degree, the question of their control becomes one of considerable moment. With regard to the methods of such control, the motto “Prevention is better than cure” is particularly applicable, and every effort should be made to prevent the germs gaining access to the milk in the first place. A frequent source of bacterial contamination is the animal -itself. If the lower portions of the body, particularly, are not clean, any adhering dust or dirt easily finds its way into the milk pail. Care should therefore be taken to wipe the udder and lower parts of the body with a damp cloth immediately before milking. The milker must also play his part and be as careful to prevent contamination from his own person—hands and clothes —as from any other source. The hands should be washed before and frequently during the milking process, especially if any of the cows be suffering from external affections of the udder. It is to be hoped that the old-time disgusting habit of dipping the hands into the milk in order to reduce friction on the teats is now completely a thing of the past, as no more insanitary practice could be adopted. Then again the cowbyre should be scrupulously clean as well as thoroughly quiet during milking. Any disturbance will raise the dust particles, some of which, with their associated germs, ultimately settle on the milk pail, and cause the fermentations pQculiar to their species. It is difficult enough, if not well nigh impossible, to prevent a certain amount of infection from the atmosohere without exaggerating the tendency by unnecessarily raising the dust. Quite apart from this, it should also be remembered that any undue disturbance in the byre will upset a. nervous cow, considerably reducing her yield both in quantity and in fat content. Another source of bacterial infection to which attention should be directed is tbe dairy utensils. Bacteria lodge in the seams of the utensils, and unless killed by actually boiling water, or preferably by exposure to live steam for three minutes, contaminate any milk subsequently placed in the vessels. Immediately after being drawn from the cow the milk should be strained in order to remove the. hairs and fine particles of dirt which invariably find their wav into it, even with the most careful handling. Next comes the question of Experiments have proved that if milk or cream be quickly cooled to a temperature of about 40deg F. bacterial activity is checked, and little fermentation will go on, while if allowed to remain warm, any germs which gain access to it very rapidly, and set up their own particular fermentations, which in a -comparatively short time render the article unfit for human consumption. With careful attention to the foregoing details the dairy farmer may expect to obtain clean milk with a minimum number of bacteria, and by so doing he in no small measure assists tlie butter amd cheese maker in controlling those fermentations with which the latter have to deal. This, of course, to his own

material advantage, as the production of a really first-class article amply repays any trouble involved.