QUALITY OF MILK.

Waikato Times, Volume 113, Issue 18850, 21 January 1933, Page 19 (Supplement)

QUALITY OF MILK.

IMPROVING THE STANDARD. No matter where milk Is produced, ene must have the right kind of cows. They must be fed,, cared for, and milked, and the milk handled under hygienic conditions. The basic principles of dairying are the same the world over. Healthy cows mean more milk and better milk. With falling prices, it would pay farmers to concentrate moro on quality and less on production, and get down to the causes of trouble. Various pastures and weeds may have some bearing on quality, such as buttercups cause a bitter taste and a strong unpleasant flavour in milk. Mints 'cause a minty odour and taste, also rennet action is prevented. Digestive troubles are 'the foundation of many ailments, and in many cases the trouble will be found in the cows. The digestibility of foods varlos greatly, some being easily and completely digested, whilst others, especially those containing much fibre,, or mouldy or dusty, are digested imperfectly and with difficulty. Once tho general health of the animal has been lowered, anything in the form of disease may arise. Marnmitis is costing Hie dairy farmers of .New Zealand many lliousamls of pounds per annum in losses of cows and production of butlerfat. it may also be itlie cause of a, lot of the troubles in cheese manufacture.

"II is mb possible for bnller-mak-ors to make good butter or cheese mil of milk which carries llm germs of maminilis. There are per real of cows in ewery infecled herd which have I übercti losis of llie udder, and this enables (be owner In cull such cows which arc a-.’live carriers of ills--rase in eveiw Imni. and Ibis will no doubt a ssis I in cleaning up the seource nf ,i good deal ul' second quality cream."