Rules for Co-operative Milk Depots. [June, 



It is now generally recognised that co-operative organisation is 

 essential to the attainment of that end. 



The success of a District Association is largely influenced by the 

 spirit of true co-operation which the members bring to bear in working 

 together towards one common object. 



To ensure that the milk sent to the depot or creamery shall always 

 be clean and pure, and in the best possible condition, the following 

 simple rules should be rigidly observed by suppliers : — 



1. The byres in which the cows are housed should be lime-washed 

 twice a year, kept scrupulously clean, and thoroughly well lighted and 

 ventilated. 



2. The cows should be kept clean, and prior to milking the udders 

 should be brushed or wiped with a damp cloth. 



3. Clean overalls should be provided for the milkers to put on during 

 milking. Care should be taken to see that the milkers' hands are 

 perfectly clean before beginning to milk, and provision should be made 

 in the byre for milkers cleaning and drying the hands after milking 

 each cow. 



4. The filthy practice of dipping the fingers in the milk during 

 milking should not be allowed. 



5. When necessary, the hair about the udders and tail of the cows 

 should be clipped, in order that they may be more easily kept clean. 



6. The milking pails and milk cans should be scrupulously cleansed 

 and thoroughly scalded every time they are in use, and, where possible, 

 exposed to the air and sun when not in use. 



7. The process of milking should be carried out in the cleanest 

 manner possible and at regular intervals. The milk is more uniform in 

 quality when the milking periods are equally divided. 



8. It is good practice to reject the first two or three strains from 

 each teat. The first milk is poor in quality and of little value, and often 

 contains objectionable bacteria which are harmful to the milk and its 

 manufactured products. 



9. Milk which may, from various causes, be stringy or tinged with 

 blood must be rejected. 



10. All milk should be carefully strained, immediately on being 

 milked, through a fine strainer covered with muslin, or other modern 

 appliance. 



11. Where milk has to be conveyed for several miles before reaching 

 the Depot, it should be cooled by being passed over a refrigerator imme- 

 diately on being milked. In the case of farms situated in near proximity 

 to the Depot, and when during the winter months the milk is only sent 

 once daily to the Depot, it should, preferably, be promptly cooled by 

 being passed over a refrigerator, but where that is not possible it 

 should be placed in shallow pans and kept in a cool dry milkhouse over- 

 night, or, if placed in cans, these should be set in cold water. 



12. No preservatives of any kind should ever be added to the milk. 

 Cleanliness and prompt cooling are all that is needed to ensure its 

 keeping sweet and in good condition. 



13. Foods, such as turnips, which are calculated to impart an objec- 

 tionable flavour to milk, should always be fed immediately after milk- 

 ing, never before. Turnip leaves should never be given to cows when 

 in milk. When cows are being fed on cabbages, all decayed leaves 

 should be kept out. 



