1922.] 



How TO Produce Clean Milk. 



21 



in the manner already described, so far as time and equipment 

 permit. 



Farmers who are also retailers of milk have the additional 

 responsibility of ensuring the cleanliness of the cans or bottles 

 used in distribution. The method of washing previously 

 described is likewise applicable here, and care should be taken 

 in the purchase of delivery cans and churns to see that their 

 internal construction as to seams, angles and taps is such as to 

 make thorough washing as easy as possible. 



Milking Machines. — Where milking machines are used the 

 question of thorough cleansing is of even greater importance than 

 where only hand milking is practised. All parts of the machine 

 which come in contact with the milk must be thoroughly cleansed 

 at least once daily, and the time required for this work neces- 

 sarily varies according to the construction of the machine. Those 

 with simply-made teat-cups, the minimum amount of rubber or 

 celluloid tubing, the fewest joints, and with milk receivers with- 

 out crevices and easily washed by hand, will be most advanta- 

 geous in this respect, whatever may be their merits or demerits 

 in others. 



The mode of washing recommended by successful operators 

 and careful students of this subject is as follows : Immediately 

 after milking clean cold water should be drawn through the teat- 

 cups, milk tubes and receivers, and all parts thoroughly rinsed. 

 They should next be taken to pieces and washed in hot water 

 containing soda or washing powder, the teat-cups, claws and 

 tubes being well brushed inside and out. The teat-cups and 

 tubes should then be fitted together and clean hot water drawn 

 through followed by scalding water or steam. They may then 

 be hung up to drain and dry and left thus until next milking. 

 Another effective method of treatment is to immerse the cups and 

 tubes between milkings in clean cold water containing a disinfec- 

 tant — lime water, brine, and a mixture of brine and lime w^ater 

 have been found most satisfactory in America. When the teat- 

 cups and tubes have been properly washed and steamed after the 

 morning milking, it is sufficient to rinse them thoroughly with 

 cold water in the evening. It is also necessary to guard against 

 contamination of the milk by entrance of water from the vacuum 

 pipes or oil from the pulsator, and to see that badly worn I'ubbor 

 parts are renewed when necessary. 



Cleanliness of Cows. — In the cleansing of the cows, attention 

 must be given to the hind quarters, flanks, udder, teats and the 

 part of the belly immediately in front of the udder. When the 



