CLEAN MILK UTENSILS THOROUGHLY 



Need for thoroughly washing and steriHzing milk utensils is 

 shown in a striking manner by investigations conducted by the 

 U. S. Department of Agriculture on the principal sources of im- 

 purities in milk. 



Among the results announced by the Federal daily experts in 

 Farmers' Bulletin 1019, "Straining Milk," are the following: 



Strainer cloths containing- 35,000,000 bacteria per square inch 

 have been found in use on dairy farms. 



The average strainer cloth, of which about 36 square inches 

 is in contact with the milk, is likely to contain fully a billion bac- 

 teria if it is not washed and sterilized after each milking. 



If the cloth is folded, the number of bacteria is likely to be 

 still greater. 



Milk produced under conditions where utensils were not sterile 

 was found to contain more than 666,000 bacteria per cubic centi- 

 meter. 



When all utensils were sterilized, the average bacterial count 

 was only about 31,000 per cubic centimeter or less than one- 

 twentieth as many. 



Bacteria in milk are not necessarily injurious to health, but they 

 reduce its keeping quality. Certain kinds of bacteria, if too nu- 

 merous, also affect its palatability. For the production of clean 

 milk the Department of Agriculture urges strict sanitation in 

 every dairy operation. 



Utensils and strainer cloths should be thoroughly washed with 

 warm water and washing powder, then rinsed in clean water and 

 sterilized by boiling or steaming for five minutes. After steriliza- 

 tion, the utensils, including pails, cans, strainers, and strainer 

 cloths, should be hung in a clean place where they will be pro- 

 tected from flies and dust. Milk as it leaves the udder of healthy 

 cows is clean and pure and may be kept so by following the 

 methods outlined. 



