CHAPTER XX 

 HOW TO PRODUCE CLEAN MILK 



MILKING MACHINES 



Clean milk can be produced if just two things are borne in mind 

 in the operations connected with it. These two things are cleanli- 

 ness and coldness. Cleanliness means a clean cow, clean utensils 

 and a clean dairyman. The practical question is as to just what 

 things must be done to get this necessary cleanliness. Entirely 

 satisfactory milk can be produced by paying attention to a few 

 essentials that need not entail much extra expense or labor. 



273. First, a clean cow. — The first essential is a clean cow. 

 This means a healthy cow. Milk from tubercular animals or those 

 with udder troubles is dangerous. Then the cow must be clean on 

 the outside to keep dirt and manure from getting into the milk. 

 Many think of this as meaning lots of washing and grooming but 

 these processes can be reduced to a minimum if care is taken to 

 keep the cow from becoming covered with manure and dirt in the 

 first place. This means good bedding and keeping the stable clean. 

 Then, by brushing the cow daily to remove loose dirt and hairs, 

 giving especial attention to the region of the udder, a satisfac- 

 torily clean cow will result. It will also help to sponge off the 

 udder and teats with clean water. A small-topped milk pail is the 

 simplest way to keep the dirt out. 



274. Clean utensils. — Pails, strainers and other utensils 

 should be first cleaned with warm soap and water, using a brush. 

 Be sure to get into the cracks along the seams and elsewhere. 

 The utensils should next be rinsed and then scalded with boiling 

 water. Heating in steam is better if it is available. The object of 

 this thorough cleaning is to kill the bacteria, which will multiply 

 rapidly as soon as warm milk is put in the utensils. The scalding 

 is the most important part of the cleaning process. Hanging the 

 utensils in the sun to dry will also help a lot. It is better to let the 



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