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CLEAN MILK AND CREAM

THE
PRODUCTION

OF

FOR

INDUSTRIAL PURPOSES

ILLUSTRATED

BY

J. POSTMA
MILK INSPECTOR
LOLETA, HUMBOLDT COUNTY
CALIFORNIA

PUBLISHED BY THE AUTHOR

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COPYRIGHT 1920
BY J. POSTMA

MAY 27 1920

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Preface

This booklet has been written for dairymen and milk-
ers who produce milk and cream, destined for delivery to
a creamery.

Its object is to contribute to the incessant efforts for
the improvement of milk as a raw material for the manu-
facture of dairy-products.

It is kept free, as far as possible, of learned expres-

sions and figures, in order to make it a practical guide for
those dairymen and milkers, who have not had the privi-
lege of attending instruction-courses in dairying.

The problems of the eradication of Tuberculosis in
inilk cows, and other diseases in cattle have not been dealt
with in this treatise, as being of a veterinary nature and
outside its scope.

The hope is felt that it may help to impress on a
great numbers of dairymen and milkers the urgency of
ereater efforts for the production of clean milk; the raw
material for a class of food-products, that has such an
important part in the feeding of the people.

Loleta, Calif.,

May, 1920.

jc POSTMA.

Introduction.

Those who have been intimately connected with the
dairy and creamery business during the last thirty years,
and witnessed the glorious period of progress in the sci-
ence of dairying, will often wonder why, in the face of
all that progress, the sanitary production of industrial
milk has improved so little.

To be sure, there are in every district where dairying
is practised, a certain number of dairy-farmers who pro-
duce a milk of good sanitary value, and in districts where
dairying has been practised through generations, this
number is larger than in the newer ones. But even in the
best dairy-districts the majority of the farmers produce
milk that is periodically or regularly unclean, which
causes serious loss and difficulties for the creamerymen.

What are the reasons for this condition of affairs?

Is it lack of information, or has the information not
reached the greater number of dairymen? Or are there
other obstacles in the way of general adoption of im-
proved methods?

In the next chapters of this booklet this question will
be subjected to a short discussion and the ways for im-
provement, as the author sees them, laid out.

~

TABLE OF CONTENTS

Page

ere eta re eee a Ne ye ENT Nis 5
ROO Pe Rae Di le NU an Pe Se RE 7
PRA ERB sc he tN ns Ca a pk Rg Sa See anh ncaa bn das 11—13
[ECE Son gg SR ga Pn Rai PO ee ORE Del 11
CSET SSS 0 RR aaa eRe ie teat en ee Pome oan Oe ea weer 14—24
_LCRSSPE PSSST gts OS EGY gn ESIC Ra 7S in een ee 14
Influence of Creameries on the cleanliness of Milk 15
Technical and Hygienical Instruction ........ GPE Sto 17
STEED YS 08 OLE DEY C0 oe PRN aan at aI et es a Ea 18
Pyrsar brie wis Cite ee ee 19
The Basis for Payment of Milk is Unjust ............ 20
Competition -petween -Créeameties > ..3..200..2 ee 22
Nesusence of Milk-Producers: 2050s. ne 22

SY CTUe iL 222) fae, S02 1 a gi ek eS an a ae Pee 24
Ren rs Sa Br ae eee eee VO eS
iow toe roduce..( lean. Milk aixechy ee ee 25
eradnbora iodine A OWS ice ihe ee 25
PeemruaiiOu Ole otables. os 25s oc 26
Wietame of the: Stables: 2.2 eee Rea eee 26
Considerations When Constructing Stables ........... 27
Typical Humboldt County Cow Barn ................---- 28
LEER (| ae |g aneae sT eee Se SOLS eed FRE OY Shee SN one a an ones 29
Mice ose vol sta Wes a Se Rech eta eee 29
Keep? lies, Outsiae the Stables. 2202. 2-22..---+- 30
The Cleaning of the Cows and Udders .................... 30

ESR yh TOON go) RSLs 20g A fame eee en Oe eee eneee ieee PR a 31
Milking with Wet or Dry Hands .................------------- 31
Mitkine Machines: 20.25.50 2 eh ose od

1 CUR IEEN LS SERIE Pig 22s near ah ae eae ae ee eee ere ee 33
ES) CS TEES So rege lie es RS Ea eee nes SRR ee 33
Pie cia Aut icith CO WG he fe ee I eteetcene ce cee 34
CSTE Te ie 0 SO Sis allie Ct he Ep aera See eee 35

OP STN os Sages sg Rae ot Sc pee eee cae eens ene Cee 35
The Stramine wr Pinserine: of Mille o2 22-2 36
Fe RPE es Se a A ES INS AS A fed Ee eo aE ee Se 36
Tite Goolbe, of tie. WE enn ae cee tw 37
Postma s Sanitary Mitkstrainer: :......--...<-<.-.----.-...--_- a5

2

TABLE OF CONTENTS

(Continued )

Page

Be Cah ee Gr 0 0h | ean tacts St ai a Wa nc, SU cas ee a 39
Spiral Moonical Misikeoulet ss ee 40
Flat Tubular Milkcooler and Receiving Tank.......... 41
(pb iige Siig ern orem oP x ee Gee na Sas ods 42
he f ratisportation sor -Witile so ea a 42
Gisele, pe ROGUES 5 yee eae as et Pee eo 43
Aue Gleaner Sidi cca See 43
The: Stomice ol, mpty vitikeans 2s 44

Ci apiter lov eee a eg ee ae nen ALE I re ee . 45—48
7 he.Production ot rea ti ct ee eee ee 45
Cream Senagarotss 0 a. a oe ae gs ee A5

Rofo OF: Set Nar phased: Zoe. 00 pmeees tee eae ale Cantera ON Sheaves 45
Tank-Cooline oF Creaimi’ 622-32 eee ees = ae ee 46
The Ldeal/Samtary. Ceeam-Conlet—> (22. sata Aq
Cleaning the Separator and the Milking Tools...... 48
Chapter 2V.; an ee eee ea 49—52
Undesirable: Permentations: 22:05: eee eae 49
Str I les oe ke Oe et it ae 49
Brite: Miiihes 23 oe cok or oak ety ae ee 49
Bish on: C)aby Mie se ee itt eee es 50
Gassy termeniba tion statics oa Re ee es sae 50
SM Y HOT TROP ye ee Lie ae eee De eae 50
Garget-or Inflammation of the Wdder 2 402.22..: 51
Ofer Mistk “Weiects sit Gee Ae Rae eS tea 51
Salih ir Se a eee Son rE eee ohne tL ate 52
Chih r 5 Bir pe ne i ee a recall) eas 53—55
Feninemtatiou Pests 22 ieee ae ere al 53
Summary and Conchisions: cee oe ee 54

10

The Production of Clean Milk and

Cream for Industrial Purposes

CHAPTER I.

Bacteria

Where Bacteria are the cause of nearly all the pro-
cesses of fermentation and deterioration in milk, and
therefore intimately connected with the question of clean
milk production, a short description of their nature seems
advisable for a good understanding of the contents of
this booklet.

Bacteria are the smallest of living plants we know.
Each Bacteria is made of only one cell. The cell is com-
posed of a cell-wall with transparent contents, termed
protoplasm, of which the exact composition is not yet
known.

Bacteria are very small. They can be observed and
studied only with the aid of a powerful microscope.
Some bacteria are so small that 25,000 could be placed
side by side and form a chain of less than one inch in
length.

They are present everywhere; in the soil, in the air
of rooms, stables and outside, in water, on all food stuffs,
on the milktools, adhering to the hairs of all animals, but
particularly in all decaying and rotting organic matter
like dung, sour milk, and fermenting foodrests.

Under favorable conditions for their growth, billions
may be found in one cubic centimeter. (a cubic centimeter
is about 1-16 part of a cubic inch. )

They grow extremely rapidly. One single bacterium
may grow to several millions in 24 hours.

The reproduction takes place by division of cells,
11

each cell forming two bacteria, which in turn divide
again, forming four, etc.

Some species of bacteria, which reproduce under or-
dinary circumstances by cell-division, are capable of form-
ing spores, if their life is imperiled by unfavorable con-
ditions. These spores form in the mothercell and the
very resistant to outside influences like heat and cold.
When coming under favorable conditions again the spores
begin to grow and the reproduction goes on in the usual
way by cell-division.

Bacteria of the spore-forming species are a great
danger to the quality of milk-products. The spores can
be killed only by heating to temperatures by which the
nature of the milk or the products is altered and thus
lowered.

Some species are useful in the manufacturing-pro-
cesses of various articles of human food, i. e. butter,
cheese, etc., or by promoting the growth of useful plants
like clovers, vetches, peas and beans, while others may
cause troubles by producing compounds that are undesir~
able (racidity in butter, bitter taste in milk,) or plant dis-
eases.

All the dangerous contagious diseases in man and
animals are caused by bacteria.

The undesirable kinds are most often found in filth
and manure, on dusty and rotting feedstuffs, bedding ma-
terial, etc.; hence the great danger connected with feed-
ing, manuring of stables, and bedding during milking
time. By these actions the bacteria, adhering to dust-
articles are stirred up in the air and fall in the shape
ef an invisible rain in the milk-pail.

The rapidity of bacterial growth depends upon the
character of the medium in which they live and upon the
temperature thereof. The more water a medium contains
the more rapid is, in general, their growth.

Each species of bacteria is limited in its reproduction
to certain temperatures, above and below which it ceases ;

12

the marimum and minimum temperatures. It has further
« temperature at which it reaches its greatest develop-
ment, the optimum temperature. That at which bacteria
are destroyed is termed the death temperature.

Some will grow at temperatures approaching the
ireezing point of water, others at a heat of 150 degrees
Fahrenheit ; the greater number however find their maxi-
mum growth at a heat of 90 to 100 degrees Fahrenheit,
the heat of the animal body and of freshly drawn milk.

The growth of most of the bacteria ceases or is very
slow at temperatures lower than 50 degrees Fahrenheit.

Milk is one of the very best media for the growth of
a great variety of bacteria, especially if the temperature
is near body-heat, thus immediately after milking.

The aim of the creameryman is to receive the milk
at the creameries as fresh as possible, with the lowest pos-
sible number of bacteria in it. He may then, by judicious
means, lead the fermentation processes in the direction
best fitted for the quality of the products he intends to
make.

It is up to the dairymen to see that the milk is
handled on the farm in such a manner as is most favor-
able to the requirements of the creamerymen.

13

CHAPTER II.
Discussion

The production of clean milk and the delivery of
this milk at the creamery in a clean condition, is a prob-
lem which a considerable number of milk producers have
not yet solved.

From the very moment the first creamery began to
operate, the most difficult problem of the creamerymen
has been how to obtain the milk from the dairymen in
such a state of cleanliness, that products of high quality
can be made from it, and that it may conscientiously be
used for the manufacture of such articles that are used
tor food for adults as well as for infants and invalids,
like sterilized, evaporated and condensed milk.

For this purpose, as stated in the previous chapter,
the milk should only contain a small number of bacteria,
when delivered at the creamery; it should be almost in
its natural condition, as it was drawn from the cow.

It should contain no sediment resulting from unhy-
gienic handling. The milk must be clean.

Clean milk. For a good understanding of this work
the term clean milk will be used for milk answering to
the above description. It must not be confused with
Certifed and other milk produced under rigid sanitary
conditions and destined for immediate consumption in
its raw state, and commanding a higher price than milk
used for creamery purposes. :

Unclean Milk. This term will be used for milk that
has been produced under unhygienic conditions and con-
tains impurities like flies, cowdung, hairs, dandruff, etc.,
carrying a great number of bacteria of unknown species.

In every creamery a part of the milk accepted must
be considered unclean, even where skillfui grading is

practised. Milk may have fermented considerably be-
14

fore this can be detected by the grader with the means
he has at his disposal.

Altho the creameryman may correct, by scientific
methods, to a certain degree, the quality of the products
made of unclean milk, it must be well understood that
high class products can only be made of a milk without
visible or hidden defects.

Consequences for the Creameryman. If unclean
milk is received in a creamery in perceptible quantities,
the troubles of the operator are very great indeed. He
has to bear the risks, probable losses and all the troubles
resulting from the manufacture and sale of articles which
are not perfectly sound.

He may, under circumstances, have to discontinue the
making of products, giving the best profits. The conse-
quences may be enormous and fatal for the prosperity
of the enterprise.

Consequences for the Dairyman. It is self-speaking
that the results of the delivery of unclean milk make
themselves felt by a lower payment for the same.

Enterprises, working on a co-operative basis feel
almost immediately the decrease in revenue, caused by
the sale of inferior products. Those operated by private
concerns may be compelled by competition to maintain
competitive milk-prices for a certain time, only in the
iong run a dairyman may not expect to receive a higher
price for his milk than is warranted by its contents i
solids and its state of cleanliness at the time of delivery
to the creamery.

The losses, resulting from the delivery of defective
raw material must necessarily fall back on the producer
thereof.

influence of Creameries on the Cleanliness of Milk

At the time, now almost gone by, when the dairy-

men made butter and cheese on the farm, there was a

continuous endeavor to maintain the greatest possible
15

cleanliness in and about everything that was connected
with the production of milk and its products.

The feeding of the cows, bedding, grooming, and
milking were performed with the greatest care. The
handling of the milk was done promptly and was con-
sidered the most important work on the farm. Experi-
ence had told that the slightest trespassing in these mat-
ters was promptly followed by a lower price for the-
products.

During the last decades creameries have to a great
extent relieved the individual dairyman from the manu-
tacturing part of his profession. A more uniform quality
of the products, greater quantities of the same quality,
the possibility of using new and labor-saving machines,
and many other reasons have resulted in the transfering
of the greater part of the dairying from the farm to the
creamery.

This period has been remarkable for the industry
in many respects. Along with its technical-scientific de-
velopment could be seen a great progress in dairy-
hygienics and in the teaching of the same by courses of
Agricultural Colleges, Short-Courses, Lecturing of Gov-
ernment Officers and last but not least by the Agricul-
tural press.

However, this educational work has not resulted in
such a general improvement in the clean handling of the
milk as might be expected. Several drawbacks connected
with the new system came to light and acted as so many
brakes on progress.

The result of sending unclean milk was rot dis-
unctly noticed by the individual producer, because the
milk of all was mixed and worked together, and turther,
the producer of clean milk did not as a rule receive a
ligher price for his milk, as a compensation for his
greater care and work, than those who were less particu-
lar in this respect. This could not fail to give the im-

16

pression that the milk was all right as long as it was not
rejected by the creameryman for perceptible detects.

Impressions of this sort lead easily to laxity and
indifference, which stand directly in the way of progress.
They can be combatted only by an efficient system of
education in the principles of dairying, a strict enforce-
ment of the dairy laws and above all by a more nearly
correct payment of the milk.

Technical and Hygienical Instruction

A considerable number of dairymen iiave not had
sufficient technical and hygienical instruction to under-
stand the importance of the production of clean milk by
all producers without exception. The important work
done by Agricultural Colleges, Government Officers,
Farm Advisers, County Agents, Dairy Inspectors, etc.,
is inadequate to fill the need. It reaches only a small
number of the more intellectual dairymen and. is not
understood and therefore not valued by those who need
if most.

In this country the business of dairying 1s often
taken up by persons who have no theoretical or prac-
tical experience and knowledge of the industry. They
are often a discredit to their new profession. ‘’his in-
flux of newcomers annihilates, to a great extent, the
results of the efforts made by the above named institu-
tions and officials.

As only few of the farmers’ sons and daughters
are for various reasons able to attend an Agricultural
College and obtain the indispensable knowledge of the
industry, it seems practical to make the teaching of the
elementary principles of agriculture and dairying more
general and compulsory in the country schools and to
devote a reasonable time thereto

Considering that in this country almost everybody
is directly or indirectly interested in the farming and
Lz

dairy business it seems a sound policy to enable every
scholar to get the indispensable knowledge therefore at
the home school.

Scarcity of Labor

The outbreak of the European war and its conse-
quences have brought severe hardships on the dairymen.
A number of skilled workers answered the call of the
country, here or abroad, and enlisted in the army or
Lavy or were drafted for the same. Besides that the
mobilization in almost every country in Europe, and the
danger in navigation completely stopped the arrival of
immigrants. At the end of the war many foreigners re-
turned to their native countries to take part in the resto-
ration work; for the same reason those who intended
to emigrate to the United States stayed at home.

Now the milking of cows is not a favorite work for
the American laborer. It is too binding for him and he
leaves it with pleasure to the aliens, on whom for this
reason rested the greater share of the milking and care
of dairy cattle.

Where they are not now disposable there exists a
shortage of help in this industry. The considerable
‘aise in salaries, caused by this shortage, has not reme-
died the evil and the result is that on many a dairy farm
the work is not accomplished in an efficient manner,
which results inevitably in the production of unclean
milk.

Dairymen who are continually short of help may
find some relief by applying the following systems:
Unless the herd has been carefully bred up to high pro-
duction, there will be found on every farm a number
of cows, usually larger than is expected, whose milk-
yield and butterfat production is not high enough to pay
for feed, care and labor. With the aid of Cow-testing

18

associations these cows should be weeded out and dis-
posed of, by preference as butchers’ cows. ?

3y doing so, the dairymar will save much labor and
be able to attend to his work in a thorough manner, at
the same time having a larger income than before.

All hand labor should be, as far as practicable, me-
chanical labor. The use of milking-machines should be
considered in all dairies where more than 20 cows are
milked.

The breeding of the cows may be so regulated that
all or a part of the cows will freshen in the fall. The
greatest amount of work connected with milking is then
performed in winter and more time will be available in
summer for the care of feed-crops. The general ex-
perience is also that cows calving in fall give higher re-
turns than those which drop their calves in spring.

Insufficient Capital

Clean dairying demands clean conditions, in and
around the stables, in the milk-house, in the feed-house
and in the farm-yards. ‘The floors of stables and milk-
house should be made of hard material, that will not
absorb urine or milk (concrete is preferable.) In those
cistricts which are visited by long rainy spells the outside
yard should also be hardened so that it may be washed
and provide a clean way to the stable. The cows must
not be forced to wade kneedeep through mud and manure
just before milking.

A part of the yard should have a roof,.enabling the
cows to find a dry and comfortable place to lie down. A
sanitary milk-house with pressure water system and a
milk-cooling plant should be made.

It costs money to make such arrangements as are
necessary for the production of clean milk.

Many a dairyman begins his enterprise with too little
money and invests too much of it in cows and too little

19 is

in improvements. He is for this reason unable to com-
ply with the demands of the creameryman.

The Basis for Payment of Milk is Unjust

As long as the same price is paid for unclean milk
as clean milk, no general improvements us mentioned
above, may be expected, as the money invested in these
improvements is not giving visible returns. As long as
the money-end is not connected with the sanitary con-
dition of the milk, only a small number of progressive
dairymen will have enough idealism and sence for effi-
ciency to go to the expense of making these improve-

ments.
The existine Dairy laws in many of the United
a) y

States give the authorities sufficient power to force the
dairymen to produce milk in a sanitary way. ‘The dif-
ficulty is that it is not possible to control the work, done
on all the dairy-farms, permanently. Consequently the
enforcement of the dairy laws is impractical and gener-
ally speaking, such laws are only put in operation in such
districts from which milk is sent to the large cities, for
direct consumption.

It seems more logical to introduce a better system
for the payment of the milk and to make the price there-
of dependent on the state of cleanliness 1n which it is
delivered to the creamery.

The milk should be paid for not alone on the basis
of its contents of fat and solids, but also in relation to
the condition in which these fats and solids are at the
moment of its delivery.

It is undisputable that clean milk has a greater
value than unclean milk.

Of clean milk high class products can be made,
easily salable, at the highest market price or even higher.

High class articles increase the demand and enable the
creameryman to build up his business and to pay the top
price for the milk.

20

Of unclean milk, however, only more or less inferior
products can be made, selling with difficulty and causing
undesirable trade-risks and losses which make it impos-
sible to build up a business and pay a high price for the
milk.

As the milk of all the patrons is usually mixed to-
gether after arriving at the creamery, the quality of the
products will be in accordance with the sanitary condi-
tion of the mixed milk. Likewise the price of the milk
will depend thereon. The producers of clean milk have
thus to bear a part of the abatement of the revenues

caused by the inefficiency of the producers of the
unclean stuff. This is neither just nor reasonable,

and a divergement from the rules accepted for the sale
of other farm-produce like grain, seeds, etc.

For the application of a sound scheme for the pay-
ment of milk on a basis of cleanliness, a score-card
should be made of the milk of each patron. Points
should be given for taste, flavour, acidity, absence of
sediment, fermentation, etc. With the aid of the totals
the milk could be classed in five qualities. For milk of
the 3rd quality the regular price should be paid, while
that for the 4th and 5th quality should be progressively
reduced and for the 2nd and 1st increased accordingly.

The classification of the milk would have to be done
by persons of high moral standing and under bond for
impartiality and the system of payment made compul-
sory for all enterprises that manufacture milk-products
irom other milk than produced by their own cattle.

Under such a system of payment a great improve-
ment in the sanitary condition of industrial milk may be
expected. The owners of dairy-farms would be com-
pelled to bring their farm-buildings up to such a stand-
ard of perfection as would enable them to make first
quality milk or, in case they lease their property, to ac-
cept a rent lower in proportion to the inferiority of the
conditions thereon.

21

Vhe production of 4th and 5th quality milk would
not be a paying proposition and such milk would soon
be only produced by exception, and the intelligent and
up to date dairyman would receive a just payment for
the greater trouble and care connected with the produc-
tion of the better product.

Competition Between Creameries

The existence of more than one creamery in the
same district is often to the advantage of the milk-
producers. It is often a security for a fair milk-price.

On the sanitary handling of the milk, however, it
-has sometimes a negative influence. Milk-producers
whose milk has been rejected for sanitary reasons by
one creamery, often are allowed to ship to the competi-
tor who is anxious to have their patronage.

Creamerymen in such locations have to do e:ther of
two things: lose a patron or overlook milk defects which
should not be tolerated.

Instead of improving conditions, cases of this na-
ture cannot fail to lower the same. Here also a uniform
system of payment as above mentioned. would be the
natural remedy.

Negligence of Milk-Producers

There are amongst the dairymen as in every large
body of individuals a certain number who are totally
indifferent to sanitary progress, of which they seem not
to be able to grasp the importance.

They disregard the most serious complaints about
the defects of their milk and cannot be brought to reason.
It is no rare event that milk from a pail in which a cow
has set a foot during milking, has been mixed with the
other milk of the daily production and delivered to the
creamery. .

ow)
raw)

It requires all the unrelaxed attention of the
creameryman to prevent such milk being rushed through
curing the busy season, with the inevitable results.

lf for some reason milk from unreliable .sources
must be accepted in the creamery at ‘all, it should be
worked separate until the producer has been brought to
reason, if necessary with the help of the Sanitary Au-
thorities, and improvement is obtained. |

23

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CHAPTER III.

How To Produce Clean Milk

The first and constant care for the production of
clean milk is preventing it from becoming contaminated
with Bacteria. As explained in the preceding pages,
every particle of dust, manure, every hair, bit of dan-
druff or foul air may contain, or have adhering to it,
bacteria in great numbers and of undesirable species
which, once in the milk, will rapidly develop if the tem-
perature is right for their growth,

Feeding of the Cows

The feed given to the cows should be wholesome
and well balanced. If it is in a state of fermentation
or rotting, is very sour, contains large quantities of
water, like young grass, clover, mangel-wurtzel, beets
and carrots, when much soil is adhering to it, when it is
very cold or frozen, cows often get scours and soil their
switches, udders, and hindquarters and also the stables.

The same thing happens if the nutritive ratio of
the feed is too narrow: the cows are getting too much
protein in the food in proportion to fat and other carbo-
liydrates.

The dirt so formed is likely to come in the milk
either at the next milking-time or later, after it has
dried and is stirred up in different ways, sowing in the
milk large numbers of bacteria.

Although one of the principal requirements for the
health of the cows and for an abundant milk-yield is that
the bowels be kept open and active, excesses should be
avoided and met with great care in the cleaning of cows
and stables. This should be done after each milking
and thoroughly. (See also Page 30.)

Dusty and strong smelling feed should not be fed
unmediately before or during the milking process.

25

Ventilation of Stables

Every stable.should be equipped with a system of
ventilation that is capable of renewing in a short time
the air.in the stable, taking in pure fresh air and eject-
ing the foul, dust-saturated air, without causing a
draught.

In the milder climates, where the cows are going
in the pasture all the year round, the stables are as a
rule so lightly constructed that there is ample ventilation.

In the colder ones the stables are made more sub-
stantial. No draught is coming thru the walls and the
doors are kept closed to keep the temperature of the
stable air up. Great care must be taken that sufficient
circulation of fresh air is provided for, and it will prove
an advantage to a dairyman, when constructing a barn,
to consult a farm adviser or County agent or other ag-
ricultural authority, about the most advisable system of
ventilation under the local conditions. Such advice is
free of expense and based upon careful studies, made
by competent men, on this important subject. .

The stable air may contain, as above stated, large
numbers of undesirable bacteria, resulting from manure,
hay, straw, bedding material, etc., which by air
currents, feeding and bedding, etc., come in motion, and
may fall in the milkpail.

Consequently, no work should be done in the stables
immediately before or during the milking process, by
which dust of any kind is stirred up.

Cleaning of the Stables

The cleaning of stables and cows should do done be-
tween the milkings, taking care that sufficient time 1s

left for ventilation, before the next milking commences.

In summer when the cows go in the pasture and are

only stabled to be milked, no bedding is necessary. After

the milking is finished and the cows have left the stables,

the manure is removed and if possible, the walls and
26

floors should be washed with the aid of a strong jet of
water. x ‘

The- Alors arid. stalls” should be made. w ater tight _
and have sufficient: slope to allow the water and liquid |
manure to flow into a tanl< outside the building. From
there it may be run or pumped into a liquid manure |
spreader and be sprayed over the fields. In this way the ,
cleaning of the stables can be performed in a very short |
time and in an efficient manner.

If for climatic reasons the cows must be kept inside |
for a long time, as is the case in the northern States and
Canada, the cleaning of the stables is more complicated. |

In such locations, the manure-gutters should be
wider and deeper so that the cows may lie down without
touching the manure. The manure should be removed at
ieast once every day, twice is much better.

After the gutter has been emptied and -cleaned the
bedding nearest to the gutter should be taken from the
stalls and spread in the same, thereby preventing splash-
ing when the droppings fall. 3

The rest of the bedding is now brought backward and
supplementary bedding brought under the front part of
the cows. From time to time all the bedding should be
removed, the floors of the stalls cleaned of dirt by scrub-
bing and scraping, and entirely fresh bedding put on.

Considerations When Constructing Stables
When constructing new stables, iron and concrete
should be preferably used. Stables made of this mate-
rial are not only more durable, but assure easy cleaning.
However, a good sanitary stable may be built of wood
(see illustration on page 27), although the cleaning is
not as easy as one of concrete and requires therefore
more time and labor.
The number of corners should be limited as far as

possible. Corners are a nuisance in stables as they are
27

‘aA00M

JO GSALONYLSNOSD ‘VLA1071 YVAN ‘STEVLS S.NSSHYSLSad SSSf YW JO ZQCISNI
‘NYVeE MOD ALNNOD LATIOSWNH WOIdAL

>
28

gathering places for dirt and cobwebs and_ breeding
places for flies.

The walls should be free of cracks and be smooth.
Smooth surfaces are easily cleaned and whitewashed.

Plenty of light should be admitted; 5 square feet
for every cow is the least window surface that is allow-
able. Screens for doors and windows should not be
omitted, and sun-shutters may prove useful in many lo-
calities.

Barnyard

The barnyard should have a hardened surface with
considerable slope, in order that it may be cleaned of
manure and that the rainwater may drain off. A part
should be covered to give protection against rain and
other storms and. to provide for a comfortable, shady
and dry place to rest.

Very often barnyards are in a very dirty and un-
hygienic condition, which is inconsistent with the pro-
duction of clean milk. The cows may be seen wading
kneedeep thru a layer of mud and manure or even lying
in the same, covering themselves with filth. No clean
inilk can be produced unless such cows are thoroughly
cleaned and washed.

Whitewashing of Stables

The stables should be whitewashed at least two times
every year. It should be done with great thoroughness
and care. The whitewash should contain some sticking
material like glue, or have skim or buttermilk mixed 1n
(1-2 skim-milk and 1-2 water.) That will prevent the
lime from falling off in scales.

Some disinfectant should be added, in order to de-
stroy all larvae, nits, etc., which may adhere to the walls

and ceilings or may be hidden in cracks.
29

Keep Flies Outside the Stables

Flies should be kept out of the stables; not only are
they carriers of millions of the most dangerous bacteria,
which may come in the milk with them, but they also
induce the cows to whip their sides with their switches,
to kick and to move during milking. All this results
12 less milk and in the falling in the milk of hairs and
other dirt.

Cleanliness is the best preventive against flies. Where

fermenting feedrests and other decaying matter is lying —
they are bound to come. For this reason all manure
should be removed a distance from the stable. As flies
are easily blown in the direction of the wind the manure
pile is preferably made on the side of the stable to
which the wind most often blows during the summer.
Where practicable the manure should be removed to the
ficld every day.

No hogs or poultry should be allowed to come into
or near the stables.

The Cleaning of the Cows and Udders

When the cows are kept inside, they should be regu-
larly brushed and cleaned, the loose hairs and dandruff
removed and the skin kept clean from lice, nits, skin dis-
eases, etc. This cleaning has to be done between the
milkings, never during or just before milking.

If the flanks, udders and switches are soiled they
should be washed and dried before milking. With the
help of a soft brush and a fine spray of water this is not
as great a work as it appears.

The cleaning of flanks and udder may be greatly
facilitated by clipping the hair growing on these parts
and on the tail. The latter should be clipped at the sides
and to its base; only a switch should be left at its end.
The switch must be kept free from lice and cockleburs
and be washed from time to time.

30

Cockleburs may be removed and the cowlice killed
by washing with the following dip:

Dissolve one pound of white soap in 2 gallons of hot
water. After the soap is entirely dissolved whip into the
sud one pint of coal-oil and the. half of a pint of Creolin.
This can easily be done with a bunch of twigs. The
‘2 gallons may now be diluted with luke-warm water to
10 gallons. Use when lukewarm.

Preparing For Milking

The milkers should wear clean, overalls, which have
to be renewed often enough to prevent them from be-
coming soiled. He should have handy a pail of clean
water in which a little of an odorless disinfectant has
been dissolved, and a towel. With the water and towel
he moistens the flanks and udder of the cow before he
starts milking and cleans his hands.

The moistening of flank and udder has for object
to fix loose hairs, dandruff and other dust to the skin so
that it will not fall in the milkpail.

Milking With Wet or Dry Hands

If a milker has the habit of milking with wet hands,
he should have the above mentioned moist towel hang-
ing on his belt for the purpose of wetting his
hands from time to time, taking care to wash the
towel before it becomes soiled. He should never milk
in his hands or dip his fingers in the milk. Nor should
he make the hands so wet that moisture will drop into
the milkpail.

Altho he may, with these precautions, eliminate
nany of the objections of wet hand milking, milking
with dry hands must be considered preferable, being
more hygienical.

Milking Machines

The use of a milking machine does not make the
31

above precautions superfluous. If the teats are not
cleaned before milking, the teatcups of the machine will
not fit tightly around the teats. Some air and dirt will
enter into the pail through the space thus formed. This
interferes with the efficiency of the milking-machine, at
the same time soiling the milk.

Furthermore, during the stripping following the
machine milking, the milker works under exactly the
same conditions as an ordinary hand milker, hence should
take the same precautions for clean work. The parts of
the muilking-machine, coming in direct contact with
the milk, should be carefully kept clean according to the
prescriptions, which the manufacturers send with every
machine and the rubber parts and cups kept in an an-
tiseptic solution when not in use. This to prevent
the growth of bacteria and moulds in the microscopical
cracks which form usually in the inside lining of the
rubber parts.

For the same reason the tubes should be totally
filed with the solution and no air-spaces left.

It will be found convenient to have a trough made
with a sloping bottom. ‘The trough should be so long
that the rubber tubes may be laid in it without bending
the same. When putting the tubes in the trough filled
with disinfectant start at the deepest end and lower
slowly. All the air is in this manner driven out of the
tubing.

A milking machine may be a great help for labor
saving and cleanliness when it is skillfully handled; in
the hands of careless and neglectful milkers it is a most
dangerous tool. Improperly cleaned machines cause a
defect in the milk lately known as milking machine fla-
vour which is very objectionable. Dairymen — should
tnerefore see that the smallest details of the cleaning are
done with thoroughness.

32

Milkpails

Several types of sanitary milkpails have been con-
structed and recommended. A good milkpail should be
made of well tinned metal, have smooth surfaces and
corners so that it is very easy to clean . Its top should
be partly covered (See illustration below. )

Even in the cleanest stables the air carries bacteria
which are stirred up by air-currents and fall to the floor
in a sort of invisible rain. During milking they fall also
in the milkpail If the top thereof is partly covered, the
danger of bacteria falling into the pail is eliminated in
Lroportion to the extent of the cover over the pail-open-
ing At the same time hair, dandruff and other impuri-
ties and eventual drops of perspiration of the milker’s
face are kept out.

SANITARY MILKPAIL
[Courtesy of Creamery Package Mfg. Co.]

Milking

The two first streams of each teat should be milked
away. This milk contains usually only 0, 5 to 1, 5% of
butterfat, but may contain large numbers of bacteria
which have entered through the milk-duct of the teat into
the udder. Ait the same time the milker makes sure by
judging this milk and by feeling the udder, that all the
quarters are sound. If any inflammation is detected, one
or more of the quarters feel hard and hot, the milk of
such quarters should not be milked into the pail, nor

33

milk which contains small lumps of a curd-like matter,
that indicate the existence of garget or other diseases of
the udder.

After milking cows that have garget or other dis-
eases of the udder and teats the milker should wash his
hands as some of these diseases may be transferred from
one cow to the other by milking. For this reason it
seems a wise precaution to clean the hands regularly
when moving from cow to cow, and to milk the visibly
affected cows after all the others have been milked. The
wet towel mentioned above, will prove very handy for
this purpose if kept clean and disinfected properly.

The milking is preferably done with the whole hand,
cr if the teats are small, by using one, two or more fin-
gers, closing well around the teats.

Stripping between the thumbs and the first fingers
can not be recommended as it may cause injury to the
muscles of the teats and weaken the same to such a de-
cree that the cow cannot hold its milk up and loses a
part of it between the milkings.

The milking should be performed with strong regu-
lar streams and not be interrupted. When the milking
process is often interrupted the cows may acquire the
habit of holding the milk up and will dry up too soon.
For this reason the stripping usually following the ma-
chine-milking, should be performed immediately after
the latter has been done, so that the whole proceeding has
the character of one uninterrupted process.

Milk of Kicking Cows

It may happen that during milking one of the cows
kicks and that her foot gets into the pail. It is selt-
speaking that the milk which is in the pail at that mo-
ment, is not fit for delivery to the creamery. The pail
should be emptied and cleansed before being used again.

Milkers to whom such an accident happens should

34

not been subjected to unjust reproaches which will tempt
them to conceal further cases, by putting such dirty milk
into the milkcans.

The use of a sanitary milkpail, with partly covered
top, decreases the danger considerably. (See Page 33 )

Colostrum Milk

The milk of newly calved cows contains a high per-
ccntage of albumen and also colostrum-cells. Albumen
coagulates when. subjected to temperatures applied often
in the manufacture of dairy products.

Colostrum milk is the natural feed for the calves.

t should never be sent to the creamery.

The fitness of new milk as a raw material tor milk
products may be tried by boiling a small quantity. If it
does not clabber when heated to the boiling point it may
be shipped. In case of doubt ship the milk in a separate
can, bearing a label on which the nature of the milk 1s
mentioned.

Milk is usually free from colostrum within five days
after calving, sometimes however, not before the 10th
day. ,

In the State of California it is unlawful to ship milk
trom cows within 5 days after calving.

Strippings

Milk from cows nearer than 6 weeks to freshening
sometimes becomes abnormal. ‘The cows should be dried
and given a good rest. To induce the cows to dry they
are usually milked once a day for a few days, then every
other day and finally not at all.

The milk produced during this period is termed
“strippings.” It should not be sent to the creamery but
after close examination, and under no circumstances if
the cows are not milked every day. Milk from cows that
are milked once every two days and less often, has an

ay4
vo

abnormal composition which makes it unfit for creamery
purposes.

As soon as the milk from cows, far in pregnancy,
eects a salty taste the shipment must be discontinued.

The Straining or Filtering of Milk

The straining of the milk has for object the elim1-
nation of undissolved impurities, which have fallen into
the milk during milking. To be effective it must be
done at once after each cow is milked; before the bacteria
that adhere to the impurities, have a chance to disperse
in the milk and reproduce.

Altho a good strainer has a remarkable corrective
influence on the quality of milk, it must not be forgotten
that the very best strainer cannot remedy the evil effects
of uncleanliness before and during milking.

Milkstrainers

Several types of strainers have been made for the
purpose of cleaning the milk of impurities or sediment.
They have usually a cone shape and are constructed to
fit the opening of milkcans; they serve also as funnels
and facilitate the pouring of the milk into the cans.
Some strainers are provided with finely perforated gauze,
ethers with filtercloth, and still others with absorbent
cotton placed between discs of fine mesh gauze or two
layers of muslin or cheesecloth.

The cottonstrainers are the most effective. They
have, however, the disadvantage of easily clogging of
the filter material and of working too slow. Their filter-
surface is too small. When clogged the filter-material
must be renewed.

Moreover, strainers placed on the milkcans, make it
difficult to control the filling of the same. Consequently
a quantity of milk is frequently lost by over-filling of
the milkcan, and also by transferring a partly filled

strainer from one can to another.
36

A good sanitary strainer is illustrated on page 37.
It has been made according to the author’s design with
the object to overcome the disadvantages above-named.
It is not placed on the cans and the size therefore not
iimited ; it may be made to suit the requirements of any
Size tain.

The strainer may be placed on any stool, box or
table higher than the milkcans. By its tilting-spout ar-
rangement, the transfer from one can to the other is
avoided. The milker can easily control the degree of
filling of the cans and thus prevent all losses of milk.
| Altho intended as. a cotton-strainer, all kinds of
filter-material can be used in it. It is conveniently taken
apart and cleaned.

On farms where a cream-separator is used the
strainer may be used as a receiving tank for the same or
for a muilk-cooler.

If cotton cloth is used for filter-material this must
be cleaned after each milking and sterilized by boiling
in water.

The Cooling of the Milk

As stated before the miulk-bacteria find an idea
medium for their development in freshly drawn milk,
having almost the body temperature of the cows.

For this reason the milk should be cooled directly
after the milking of each cow and to a temperature,
low enough, to prevent bacterial growth as nearly as
possible. Every minute lost gives these micro-organisms
a start that cannet be undone by later cooling. If the
inilking of all the cows is finished before the cooling is
done, often two or three hours after the milking of the
first cow, the growth of bacteria in the milk of the cows
first milked, may have advanced so much that it has an
influence on the quality of the products made from it.

From the above follows that milk-coolers should be

oF
ol

Postma’s Sanitary Milkstrainer.
(Patent Applied for.)

A. Ready for use. B. Inner parts lifted. 1. Tilting Spout.
2, Absorbent Cotton. 3. Outside Vat. 4. Filterbed Plate
5. Strainer for pressing cotton on the Filterplate.

38

used on every dairy farm, and that the milk should al-
ways be cooled. (If possible to 50 degrees Fahrenheit. )

The most effective milk-coolers for farms are the
flat tubular—and the spiral-conical, illustrated on next
pages.

The water enters these coolers at the bottom and
leaves them at the top. The milk flows from a tank
above the cooler, into a very thin layer over the outside
of the cooling-surface and in its downward course, is
constantly coming in contact with a colder surface. In
a few seconds it may thus be cooled to a low temperature,
2 or 3 degrees higher than that of the cooling water.

It is important that the water used for cooling be
taken direct from the well.

A satisfactory arrangement can be made by con-
necting the discharge-pipe of the water pump by a side-
line and rubber hose pipe to the inlet of the milk-cooler.
‘Che pump should be kept working during cooling. The
quantity of water needed for effective cooling may be
regulated with the help of a faucet and is forced thru
the cooler while the surplus water will follow the usual
course and is forced in the higher standing reservoir.

If the water is pumped into the reservoir previous
to cooling, it may warm up considerably in hot summer
weather and the result will not be as good as when tak-
ing the water direct from the well.

A reliable dairy thermometer should be regularly
used to ascertain that the milk is cooled sufficiently.

The milk-cooler should be placed in the milk-house,
a sanitary building, separated from the stables by an
open space, and with clean surroundings. The floor is
by preference made of concrete, sloping to the sewer-
opening which is covered with an air-trap.

Tank-Cooling

If no milk-cooler is available, the milkcans should
39

Spiral Conical Milkcooler
With Tilting Spout, Receiving Vat and Stand.
Courtesy of Creamery Package Mfg. Co.

+0

Flat Tubular Milkcooler and Receiving Tank
Courtesy of Creamery Package Mfg. Co.

41

be placed, immediately after filling, in a tank containing
cold water. The tank should have an overflow at such
height that the water cannot reach higher than to the
neck of the milkcans.

It should also have an outlet with stop at the bot-
tom so that it may easily be emptied and cleaned.

The water in the tank should be often renewed and
the milk stirred with a tinned metal stirrer by moving
the latter up and down.

Cooling in tanks is not as effective as with a milk-
cooler. It takes hours before the milk is cooled to a
temperature near to that of the water. At the same time
the amount of labor and loss of time connected with this
system is considerable.

After cooling the milk should be stored in a fresh,
cool place till it is delivered to the creamery.

Cooling By Air

Cooling by air is a system of very inferior value.
it is, however, generally used, greatly to the prejudice
of the quality of dairy products.

In places where the milk is delivered to the cream-
ery but once a day, the evening milk is put in a cool
place or outdoors and the air is supposed to do the cool-
ing. :

It is self-speaking that the result depends upon the
temperature of the outside air and that every fluctuation
of the same is noticeable in the quality of the milk. No
regularity can be obtained with such a system and the
milk so treated is unreliable as a raw material for
cerameries.

The Transportation of Milk

After the milk has been cooled it should be sent to
the creamery without delay. In case of delivery once
per day, the warm morning milk must not be mixed with

42

the evening milk until after cooling. ‘There is always
some bacterial growth even if the evening milk was well
cooled. By mixing the warm morning milk with the
evening milk and thus raising the temperature several
cegrees, a vigorous fermentation may be started, spoiling
the milk before it arrives at the creamery.

If the evening milk is shipped in separate cans, care
should be taken to mix the cream, in the top layer of the
can, with the other contents of the same by stirring
thoroughly before transportation. If this is neglected
the cream may churn out during transport or, in case
some accident happens, is likely to be lost. In both
cases the milk will show a lower butterfat-test.

The transport is preferably done with a spring-
wagon or truck. The bottom of the vehicle must be kept
in a clean condition by frequent washing with an abund-
ance of water. Dirty bottoms of milk wagons are an
important source of contamination of the milk. The dirt
often adheres to the bottoms of the cans and drops in
the weighing tank when the milk is dumped therein,

For the same reason the milk-stands at the road-
sides should be kept clean.
tow In extreme weather, the cans may be protected by
watering with a cloth or felt hoods.

Return Products

Skimmilk, buttermilk, whey, etc., returned to the
farm for feeding purposes, should never be put in cans
that are used for fresh milk transport. Special cans
must be used for that purpose, as it is nearly impossible
to clean such cans on the farm so well that fresh milk
can safely be put in without endangering the quality.
Milkcans must never be used for anything else but milk.

The Cleaning of Milkcans
If the cleaning of the milkcans is done’ by the
creamery, the dairyman should convince himself that the
43

cans are properly cleaned. If they are not, he should
immediately fix the attention of the creamery man on the
fact and insist upon correction.

Improperly cleaned mnilkcans may be a cause of
rapid deterioration of the milk and thus cause serious
lesses to. the dairyman, by the rejection of his milk.
Therefore, it is to his interest to see that the cans are

well cleaned and not soiled during the transport back
to the farm.

The Storage of Empty Milkcans

The empty cans may conveniently be placed on a
shelf in or about the milkhouse. The shelf should be
raised two feet or more above the ground or floor and the
cans placed on it with the bottoms up. ‘The lids may be
laid on the bottoms of the cans. By this arrangement no
dust can fall into the cans or on the side of the hd that
comes in contact with the milk.

Empty cans must never be stored with the lids on.
In milkcans which are kept closed when empty, a very
disagreeable flavor soon develops, especially if the in-
side oi the can:.is not: péertectly dry. . “THis dlayor as
bound to taint the milk and reduce its quality.

It has been found that the cleaning or rinsing of the
milkcans with boiling water, just before milking, re-
cuces the number of bacteria in milk to a remarkable
degree.

Milkcans must not be stored in stables, dirty barn-
yards, near manure piles or other unhygienical places.
sefore filling, the milker should convince himself that
they are clean inside and that no snails, etc., have en-
tered.

+4

CHAPTER IV.

The Production of Cream

Dairyinen who separate the mulk, produced on
their farms and ship the cream to a creamery, should ob-
serve strictly all the rules, laid down in the preceding
chapter for the production of clean milk.

Cream contains the most valuable part of the milk

and should therefore be handled with the greatest care.
Where cream is often graded at its delivery at the
creamery and paid for according to the grade, the
ereater care given to it is amply rewarded by the higher
returns for the better qualities.

Cream Separators

Several types of highly perfected cream separators
are now on the market. Dairymen desiring to buy a
cream separator may obtain ample information about the
best type for the local conditions from neighbors, farm
advisers, etc.

By carefully following the instructions sent by the
makers with every machine that is shipped, it is not too
difficult to become familiar with the handling of them.
1f necessary, some practice may be gained by attending
the separation of milk at a farm in the neighborhood,
er at a dairy school.

Separating of Milk

Connected with the separating of milk there are
two matters which have a great influence on the quality
of the cream and should therefore have the special at-
tention of the dairyman. They are:

Ist. The milk must be separated immediately after
milking, and

2nd. The cream must be cooled at once, after sepa-

45

rating, to a temperature as near to 50 degrees Fahren-
heit as is possible.

Directly after milking the milk has the right tem-
perature for the separating process, viz: 90 to 95 degrees
Fahrenheit. If worked at that temperature very little
butterfat will go into the skimmilk, and a concentrated
cream of about 40 per cent of butterfat may be pro-
duced without difficulty.

If the milk is allowed to stand any length of time
between milking and separating it will cool more or less,
in accordance with the temperature of the air at the
place where it stands. More butterfat will pass into the
skimmilk and the cream will be thinner; which means
an unnecessary loss of skimmilk for the dairyman.

The cooling of the cream should be done immediately
after separating for the same reasons which make cool-
ing of the milk desirable directly after milking. (See
page 37.) |

A very practical illustration for separating and
cooling is shown on page 47.

The cream, after leaving the separator, flows over a
conical, closed-in cooler. The process is almost instanta-
neous and assures the greatest efficiency.

The cooling water should be taken direct from the
well as described on page 39.

If no cold water is available, ice may be used for the
cooling of cream. ‘The ice is either placed inside the
cooler or the cream, after separation, put into a can and
the can in a vat containing water and ice.

Tank-cooling of Cream

Tank-cooling is still more undesirable for cream than
it is for milk. The greater thickness of the cream makes
very frequent stirring necessary before a good result may
be attained. Even under the most favorable conditions
tank-cooling is so much less efficient that the installation

46

The Ideal Sanitary Cream Cooler

Courtesy of the De Laval Dairy Supply Co.

The above Illustration shows a De Laval Hand Separator
and conical enclosed Cream Cooler and Stand.

The Cooler is so constructed that it can be placed under
the cream-spout of the smallest size Separator and still be
high enough to deliver by gravity into a 5 or 10 gallon can.

It is strictly sanitary in every particular, in that the
cream is at no time exposed to the air and as a consequence
will not absorb bad odors or be contaminated with dust that
may be floating in the air.

The stand is readily adjustable to any height, conse-
quently it can be used in connection with any make or size
Separator.

of a cream-cooler seems to be inseparable from that of a
separator. The outlay of capital is soon recovered by the
ereater income caused by the greater returns of the bet-
ter cream.

If the cream is not shipped at once after cooling the
can should be placed in cold water or at a cool place in
the milkhouse.

The lid should be put loosely on the can, allowing
air circulation, but preventing the entrance of snails,
rice, etc., and also of flies and falling bacteria.

Cream should be sent to the creamery as often as 1s
practicable. Even the best handled cream loses its de-
licious flavor if it is kept too long, even at a low tem-
peracure.

Cleaning the Separator and the Milking Tools

The separator and all the milking tools should be
thoroughly cleaned with hot water and soda and rinsed
with hot water, after each milking.

Numerous bacteria are separated out with the milk
sediment and remain in the separator. If left there dur-
ing the night they may reproduce and infect the morn-
ing milk and cream.

After cleaning, the parts of the separator and the
tools should be kept in a dust-free place in the milk-house.
A shelf of lathwork answers the purpose very well.

The floor and the walls of the milk-house have to
be cleaned daily and thoroughly. Water and soda to
which a little lime has been added will make cleaning easy
and keep everything fresh and hygienical.

CHAPTER V.

Undesirable Fermentations

With good management of the milk and cream, the
dairyman will have little to fear from undesirable fer-
mentations and his losses from this cause will be insig-
nificant.

The rejection of milk by the creameryman on ac-
count of abnormality, is almost invariably the result of
non-observance by the producer or his helpers, of one or
more of the rules governing the production of clean

milk,

Sour Milk

The lactic acid fermentation or the souring of milk
is not, properly speaking, an undesirable fermentation ;
it is undesirable only when the souring takes place be-
fore the milk has been delivered to the creamery, and is
one of the principal causes for rejection. On farms
where the milk is produced with care and cooled near to
50 degrees Fahrenheit, immediately after milking, and
shipped in due time, no untimely souring will occur, even
when the milk is transported a considerable distance in
warm weather.

Bitter Milk

When milk is kept at a temperature lower than 50
degrees Fahrenheit during a long time, the milk some-
times gets a bitter taste, caused by fermentation. The
taste is very disagreeable and makes the milk unfit for
use. The trouble may also be found in milk of cows
very far advanced in lactation, or in stripper’s-milk.

The bacteria causing the bitter taste grow at a
lower temperature than the lactic acid bacteria. Lactic

acid bacteria, under normal development, prevent the
49

erowth of bitter milk bacteria. At temperatures at
which the lactic acid bacteria cease’ to grow normally,
the defect develops very rapidly.

For this reason milk which has a tendency to bitter
fermentation should not be cooled to temperatures lower
than 50 degrees.

Prompt shipment after milking and cooling, the
drying of cows old in milk, and careful examination of
stripper’s milk are the remedies for this trouble.

Fishy or Oily Milk

Milk, and especially cream, which is held over a
long time before shipment, occasionally acquires a very
cisagreeable taste and odor, reminding one of fish-oil.
Such milk is termed “oily” or “fishy.” The milk is unfit
for creamery purposes and only inferior butter can be
made of the cream.

Cleanliness and prompt shipment to the creamery
after milking and cooling, as in the case of bitter milk,
is the remedy.

Gassy Fermentation

This trouble is caused by bacteria which, when in
the milk, cause practically all the milk-products to be of
inferior and unreliable quality. The trouble is usually de-
tected after the milk has been worked and is for this
reason very dangerous and detrimental.

The bacteria are found in immense numbers in filth
and dung. Their appearance in the milk is a sign of
gross neglect of the rules for clean milk production.
The strictest cleanliness is the only remedy for this evil.

Slimy or Ropy Milk

Slimy milk does not show abnormal immediately
after milking. The trouble develops later and the milk
50

F

E
becomes very viscous; it may be strung out in long rope-
like threads. ‘The sliminess of milk is due to bacteria
which are found in the water that is used for cooling
and cleaning, in the air of the stables and in the dust.

The trouble may easily be carried from one farm
to another. Great care should therefore be taken that
no pails and milkcans that have been used in the produc-
tion and transport of slimy milk get to another, not in
fected farm. .

Slimy milk does not become sour, it cannot be sepa-
rated and clabbers when boiled; it is unfit for creamery
purposes, except perhaps for cheese making.

Where the trouble appears the strictest cleanliness
should be practiced. All the milk-tools, milkcans, the
clothing of the milkers, must be thoroughly cleaned and
washed in boiling water. Hot water and soda with a
little lime added to it will prove an efficient remedy. The
rinsing must always be done with boiling hot water.
Under no conditions should cold water be used.

If tank-cooling is practiced, the tank must be daily
cleaned with soda and lime and some formaldehyde
added to the cooling water.

Whitewashing the stables and the milkhouse is
strongly recommended.

Garget and Inflammation of the Udder

Milk produced by cows that suffer from these dis-
eases contains a great many undesirable bacteria, often
a long time after apparent recovery and should not be
sent to the creamery before the cows are cured.

Other Milk Defects

Bloody Milk. Bloody milk is a regular apparition
in creameries, particularly at the time when the cows
ireshen, Colostrum-milk often contains a considerable
quantity of blood. Milk may also become bloody by 1n-

jury to one or more of the quarters of the udder, by
51

the bursting of a blood vessel in the udder, or by un-
skilled use of a milking-machine.

Milk which shows signs of being bloody is not fit
ior the manufacture of high grade products and should
not be shipped to a creamery.

Salty Milk
(See page 36)
Several other milk defects have been experienced

but their appearance is so infrequent that a discussion
does not seem necessary.

SA
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CHAPTER VI.

Fermentation-Test

If a dairyman receives complaints about the clean-
liness of the milk, and of defects therein, he will at once
look into the matter and make sure that all the rules for
clean milk production are observed. If he cannot de-
tect the cause of the trouble, the fermentation-test should
le applied to the milk of each cow. This test is too com-
plicated and delicate to be made by the average farmer
and the help of a competent man from the creamery,
a milk-testing association or a veterinarian should he
acquired.

The fermentation-test is made in the following
vianner :

A small quantity of the milk of each cow is put into
a sterilized test tube and subjected to a heat of 98 to 100
degrees Fahrenheit for the duration of 12 continuous
hours. ‘This temperature is the most favorable for the
ereater number of the bacteria that cause defective milk
and consequently provokes a very active development of
the same.

After 12 hours the milk is examined and the names
of the cows giving faulty milk noted. The milk of these
cows is not sent to the creamery until a further test has
proven it to be normal.

The results of the fermentation-test enable the
dairyman to form conclusions about the efficiency and
the sanitary condition of his business.

When all the tests show a same abnormality, he
knows that there is a general cause, which may origi-
pate in:

Ist. Mouldy and putrified feedstuff.

2nd. Impure water for drinking and the cleaning

of the milking tools.
53

3rd. Badly ventilated stables and wrong system of
ventilation.

4th. Dirty stables and yards and insufficient clean-
ing of the cows, udders and hands. |

5th. The tubes and teatcups of the milking-ma-
chine, if in use, are not clean.

6th. The test-glasses have not been sterilized.

When only a few tests are abnormal, the cause may
be found with the individual cows and may be:

7th. Carelessness of an individual milker, if all the
defective tests originate from cows milked by the same
person.

8th. ‘The cows in question may be in heat.

9th. The cows may have garget in one or more
quarters,

10th. They may be otherwise diseased.

llth. The milk may contain colostrum-milk, or

12th. The cows in question may be too far ad-
vanced in lactation.

The fermentation-test may be very helpful in de-
tecting diseases in cows in time for successful treatment,
especially those of the udder.

Summary and Conclusions:

From the above results that the business of dairying
can only be carried out successfully by those who are
willing to go to the trouble of looking after a number
of details, and to see that the rules governing the pro-
duction of clean milk are once and forever enforced.

Such enforcement need not necessarily lead to disa-
greement with the farmhands. It is more a question of
tact than of authority.

The fact that many dairymen produce regularly
clean milk, proves that such may be done with no unrea-
sonable amount of work, trouble and expense.

The education of the milkers may be of great as-
54

sistance and the dairymen should never omit an opportu-
ity to give them literature dealing with the matter.

The basic principles of agriculture and dairy-hy-
gienics should be taught in all country schools.

A system of payment for the milk should be ac-
cepted and made compulsory, whereby the price of the
milk would be fixed in accordance with its contents in
butterfat and other solids, and the hygienic properties
thereof. A general progress in the cleanliness of the
industrial milk may only be expected if the extra labor
connected with the production of clean milk is rewarded
by the receipt of a higher price for clean milk than for
inclean.

The waste and losses resulting from the unsanitary
production of large quantities of industrial milk are all
the more regretable where the international food situa-
tion presses for the greatest economy in the production,
as well in quality as in quantity.

The production of clean industrial milk is a public
interest. Where private enterprise has not been able to
bring about a satisfactory progress in the methods of
production, it seems logical and reasonable that measures
should be taken by the legislature that will encourage
the producers to greater efficiency.

Although, by scientific methods of manufacture we
are able to correct many defects in milk, it must be well
understood by producers that a clean milk is the basis
for high class products. Where we may confidently look
forward to science for further improvements in methods
this may not divert our attention from the great possi-
bilities of progress on the farm.

The End.

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