190 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



in milk coming from that source and immediately became in- 

 terested in producing a better quality of milk. There are thous- 

 ands of milkers throughout the entire country who do not give 

 thought to producing a better quality of milk or cream. Time 

 and time again disease epidemics like typhoid or scarlet fever, 

 septic sore throat and diphtheria have been traced to the milk 

 supply of a town or city. Some of the large cities like New 

 York, Chicago and St. Louis have adopted new milk ordinances 

 which compel the producers* to use sanitary methods and the 

 milk dealers to make their milk safe by proper pasteurization. 

 The time is not far distant when farmers who supply cream- 

 eries and factories with milk or cream will be compelled to use 

 sanitary methods and the creameries and factories will be com- 

 pelled to pasteurize their raw material in order to render it safe 

 for human consumption. 



The milk utensils, strainers, cans and separator parts should 

 be thoroughly washed, scrubbed and scalded after each time 

 they are used. The washing powder and soap should be thor- 

 oughly removed by rinsing and scalding. The utensils should 

 not be wiped with cloths but allowed to dry. They should be 

 kept in clean places where there is plenty of sunlight, because 

 sunlight is a good disinfectant. The parts of the separator must 

 be cleaned after each separation, just as much as it is necessary 

 to clean dishes after each meal. The milk particles left in the 

 separator bowl will decay very quickly and contaminate the 

 clean cream at the next separation and cause it to spoil. 



Control of Temperatures 



In order to retard the growth of the bacteria that do get 

 into the milk or cream, the temperature of the same must be 

 kept under control. Temperatures below 50 degrees F. retard 

 bacterial growth, while temperatures near 90 degrees are fav- 

 orable to their development. If the producer will keep his 

 cream cold and not mix warm cream with cold cream the pro- 

 duct will remain sweeter and in better condition. In most cen- 

 tral states it is hard to keep cream sweet on the farm in sum- 

 mer because of the lack of facilities in caring for the cream. 



