178 MILK SURVEY OF THE CITY OF ROCHESTER 



effort in the inspection of dairy farms and as a result of these inspections 

 brought the majority of farms to a condition where they would give a 

 good sanitary score. 



Under the heading of "Sterilizing," it is noteworthy that only four 

 farms are supplied with steam boilers and that only two farms have a 

 stove and hot water boiler in the milk house. One hundred and thirty- 

 two farms report their source of hot water supply as the "Kitchen Stove." 

 Unless the kitchen stove in a farm house has special arrangements for) 

 furnishing hot water in excess of ordinary household needs, (such as a 

 wash boiler or large kettle) it commonly happens that there is not suffi- 

 cient hot water at all times to properly sterilize milk cans and milking 

 pails. The sterilization of milk cans and milk pails is the most vital of 

 the sanitary operations in the entire list and unsanitary milk is commonly 

 due to neglect of such sterilization. 



COOLING 



Under the head of "Cooling" it is noteworthy that only 52 out of 

 141 farms were supplied with ice. The number is undoubtedly much 

 smaller this year than in other years, due to the unusual shortage of ice 

 last winter. In a climate such as the Rochester climate, where a large 

 crop of ice can easily be obtained each year, there is no reason why every 

 dairy farmer should not have an ice supply sufficient to cool his milk 

 with ice during hot weather. 



The cooling of the milk as performed on these dairy farms is carried 

 out chiefly by the use of well water pumped into tanks in which the milk 

 cans were placed. The report shows that on 81 of the farms the tempera- 

 ture of the tank water was from 50 to 70 degrees. These temperatures 

 are too high to permit sufficient cooling of the milk or prevent the growth 

 of bacteria. The temperature of the morning's milk was taken on 108 

 of these farms and ranged as shown in the tabulation, from 50 to 70 

 degrees, and the temperature of night's milk on 87 farms had the same 

 range. On the greater number of these dairies, both -morning's and 

 night's milk ranged between 50 and 60 degrees. 



This is as cool as it was possible to make the milk with such water 

 as was available for cooling purposes. 



The hours of milking both morning and night were determined on 

 most of the dairy farms, and hours at which milk was delivered to rail- 

 way stations and trucks for shipment. The inquiries show that on 93 

 farms out of the 141, the milk was delivered in the morning for shipment 

 by 8:00 A. M. 



In general, the sanitary condition of the dairy farms compares favor- 

 ably with the sanitary condition of dairy farms supplying milk to other 

 cities. 



