>'""'• 



^ 



.Detergent 



Filter Disks 



13 



nL 4 Machines 



— ' Motor Switc 



rch 



4 Machine Pails 



^ .'^ 



Sink 



T T 



Strainers Pails 



I 



Can 

 Storage 



16' 



Fig. 11. Side view of milk house interior, illustrating one arrangement of 

 sink, shelves, and milking equipment. 



is on a lower level, the lifting is not a 

 great burden for a strong young man. 

 The water supports the cans of milk 

 in the first part of the lift and the 

 man is in a good position to lift 

 when he has the full weight to bear. 



Care of Milking Equipment 



All farms studied were producing 

 milk for the fluid milk market. The 

 barns and equipment were periodical- 

 ly inspected by agents of distribution 

 companies and health officers. The 

 milk was subject to constant analysis 

 for flavor and bacteria count at the 

 creamery. Each operator was under 

 pressure of possible loss of premiums 

 for low bacteria count and even the 

 eventual loss of his market, if con- 

 ditions and product were unsatisfac- 

 tory. Thus the care of milking 

 equipment and sanitation were very 

 important. 



Facilities and Practices 



Information was obtained on 38 

 additional large dairy farms as to 

 milk house facilities and practices in 

 care of milking equipment. Twenty- 

 five of these had hot water available 

 in the milk house at all times. Seven 



of these had installed large electric 

 heaters, and 13 had small electric 

 heaters. Two had hot water piped 

 from the house and three depended 

 on wood or coal heaters. Of the 13 

 who indicated no continuous hot wa- 

 ter available in the milk house, one 

 used no hot water, one brought hot 

 water back from the creamery in the 

 10-gallon shipping cans, eight carried 

 hot water from the house, and three 

 washed equipment in the house. 



Eighteen milk houses were equipped 

 with vacuum pipe extensions, 21 with 

 special racks for teat cups, and 26 

 with some kind of sink. 



There was a wide variation in pro- 

 cedure for taking care of equipment. 

 Eight operators completely dis- 

 mantled the milking units after each 

 milking. Seven did so once a day, 

 five twice weekly, 13 once a week, and 

 five occasionally. Seventeen washed 

 equipment twice daily and 21 followed 

 the practice of washing equipment af- 

 ter the morning milking and rinsing 

 after the evening milking. No two 

 operators were doing identical jobs 

 and the estimates of time taken daily 

 in care of equipment varied from 15 

 to 120 minutes. The sample was 

 small and not completely random, but 



17 



