8 Feb., 1908. 1 Flavors in Cheese. 



but by the use of milking macliines a cleaner milk is obtained 

 if proper care is taken, but when carelessness is practised, one of 

 the most ingenious and useful dairy appliances of recent years may 

 be unjustly condemned. As much attention should be given to the washing 

 of the cows' udders as when hand milking is practised and each quarter 

 must be tested for soundness before placing the cups on the teats. JNlanu- 

 facturers and agents of milking machines should put special stress on this 

 important matter, viz. cleanliness, being carried out. I believe that a 

 weak solution of formalin or even permanganate of potash run through 

 milking machines will tend to keep them sweet. Good rubber is of course 

 essential and it is certainly a penny wise and a pound foolish policy for 

 any firm to supply a customer with rubber of inferior quality. Bad rubber 

 soon takes on a slimv condition rendering it difficult to clean and conveying 

 to the milk a foreign flavor. Although formalin and potash are recom- 

 mended ft>r cleansing machines I would not recommend their general use, but 

 I would prefer them to any other disinfectant except lime wash. A manager 

 of a factoiry' not a great distance from Melbourne had occasion tO' complain 

 about the state in which milk was being delivered. Like a wise man he made 

 a personal inspection of all the sources of supply. One good lady was 

 considerably annoyed that the milk from her dairy should be suspected of . 

 dirt. On being a.sked how she cleaned the cans she explained that she 

 rinsed them out with cold water and afterwards with water containing 

 phenyle. Needless to say it was an easy matter to know how that milk 

 had a flavor. I do not wish to discourage the use of phenyle ; dairymen 

 can use it in small quantities in the cow yard but they must keep it from 

 coming in contact with the milk. When a flisinfectant is required it is 

 hard to impro\e upon lime which can Ije used in the form of lime wash or 

 in its dry state. By sprinkling lime over a well washed cow vard, every- 

 thing is kept in a sweet condition. 



Our subject has now embraced the question of cleansing utensils and 

 it now behoves us to touch the question of keeping milk clean. The udders 

 of the cows must be washed and dried at all times and the hands of the 

 milkers likewise between the milking of each cow. JNIany think that this 

 is unnecessary and a waste of time. True, a few minutes mav be taken 

 up by this. But what does that matter when the production of a better 

 article is concerned. It is very questionable if the process of milking 

 is prolonged as there is no doubt but that added energy is given to the 

 muscles with the cold water Avhich should be obtained direct from the tap. 

 In the Journal for June, 190^, there is an illustration of an excellent 

 nppliance. It consists of an oil drum with a tap attached and the milker 

 is seen washing his hands. The dirt\- water is altowed to escape thus 

 insuring a constant clean supply. 



Immediately after the cow is milked the bucket should be emptied into 

 whatever receptacle is desired. The milk must of course be strained. The 

 matter of strainers is of the utmost importance and those generally found 

 in use are practically useless. Such are generally constructed with wire 

 gauze at the bottom, the gauze being of such a mesh that looks as if 

 intended to keep only flies out, dirt being a secondary consideration. To 

 many 1 have illustrated the uselessness of these strainers bv tying a piece 

 of cheese cloth under the wire gauze. After all the milk had been passed 

 through the strainer they were more than surprised to see the residue on the 

 cloth and which would, under ordinary circumstances, have gone into the 

 milk. This is another little experiment the dubious dairyman might pro- 

 fitably make. The fault of the wire strainer is that as each bucket of 



