How TO Produce Clean Milk. 27 



rather than on the provision of buildings and apparatus are two 

 ill niuuber. Firstly, the amount of actual " hand work " in 

 milk production and management is very great, hence almost 

 everything depends on the individuals doing the work. If the 

 person doing the work is taught the best way and docs H, a very 

 ^reat improvement can be brought about with little or no expen- 

 diture. Secondly, the cost of improving existing buildings or 

 erecting new cowsheds and dairies is sure to be heavy, and if 

 the production of clean milk were primarily a matter of new 

 ]>uildings and high expenditure, httle or nothing would be done 

 for manv vears. 



It is desirable, however, to study this question from different 

 points of view and to maintain a due sense of proportion. It is 

 quite correct to say that clean milk of the highest standard can 

 be produced under very primitive conditions, provided attention 

 is given to the cleanliness of the utensils, the cow and the milker, 

 but it may not be a practical proposition to attempt to maintain 

 such a standard of cleanliness, day after day, summer and 

 ^vinter. without taking steps to improve the cowshed or the water 

 supply and thus lessen the expenditure of time and labour. The 

 point of view of the cowman or milkers must also be appreciated ; 

 if nothing is done by the master to prevent cows wading in filthy 

 mud or lying down amongst manure, one must not be surprised 

 if exhortations to greater cleanliness meet with httle response 

 from the men. On the other hand, through carelessness or 

 i.Lrnorance as to proper methods an ideal cowshed and dairy with 

 a complete plant may turn out milk which soon goes sour. 



The variation in the construction and internal arrangement of 

 cowsheds in this country is extreme— some are so bad that no 

 description can be attempted, and others are very good indeed— 

 :nid. in this article, it is unnecessary to attempt to lay down any 

 ireneral rules beyond stating that there should be good light and 

 ventilation, and stalls and floors so constnicted that they will 

 a-sist in keeping the cows clean. Eegulations as to ventilation, 

 airspace and superficial area have little to do with clean milk 

 ])}oduction apart from their bearing on the health of the cows. 



With regard to the milk room, in the past too httle attention 

 has been given to its situation and construction. Broadly speak- 

 ing, each farm from which milk is sold should have a clean cool 

 room in which the cooling is done, the full churns stored until 

 despatched and the clean utensils and churns kept after washini: 

 until a^ain required. The washing of the utensils should be 

 done in another place — a lean-tn open shed would do for this 



