ADIVCE TO DAIRYMEN

Te Awamutu Courier, Volume 55, Issue 3938, 11 August 1937, Page 8

ADIVCE TO DAIRYMEN

KEEP YOUR APPARATUS CLEAN. At a cheese factory contaminated milk was traced recently to the handling of dirty leg-ropes and bails. Regular washing of the hands in running, or frequently changed water, is a precaution well worth while when milking. It is a practical benefit on three counts—it tends to prevent contamination of the milk, it lessens the risk of transmitting disease from cow to cow, and it invig-orates the milker’s tired hands and wrists. Before the cow is milked the udder should be wiped with a clean, damp cloth; this is preferable to brushing, which only causes the dirt to float in the atmosphere and subsequently to drop into the milk bucket. A separate clotn should be used by each milker and should be kept thoroughly clean and sweet —a smelling cloth is a source of contamination. Where gravitation water is not available a good plan is to have, say, two oil drums, into each of which is fixed a small tap. These drums should be fixed to the posts or walls. Dry versus wet milking is often n ■debated point, but the practice of drawjpg a little milk into the bucket and dipping the fingers therein is undoubtedly most insanitary. A good plan -is to touch each teat with a little vaseline, which prevents friction, and also prevents cracks on the teats.