Soap Only Available Substitute For Caustic In Milking Sheds

Bay of Plenty Beacon, Volume 12, Issue 18, 3 February 1948, Page 6

Soap Only Available Substitute For Caustic In Milking Sheds

For the past 30 years caustic soda has been consistently recommended by the dairy division of the Department of Agriculture as the most satisfactory chemical to be used for cleaning milking machines. However, owing to the coal shortage and other production difficulties in England, normal supplies of caustic soda and trisodium phosphate are reaching New Zealand in reduced amounts, so that during the present dairy season in many districts there may be a temporary shortage of these chemicals. To meet the present need for some alternative cleaner for milking machines and dairy utensils the Dairy Division finds it necessary to recommend soap. The method: As soon as the milking is finished quantities of clean cold water should be flushed through the teat cups till it runs clear from the releaser. It is hardly possible to use too much cold water, as that helps to prevent the formation of milk-stone deposits in which millions of germs can develop and contaminate the milk. Liberal rinsing with cold water at this stage is particularly necessary where soap is used, as it has a greater tendency co build up deposits. The next step is to flush out the machine with a solution of soap in boiling water in the same way ~as when using caustic soda. To prepare the soap solution, place two or three pieces of common soap about the size of a large walnut in an ordinary domestic soap-shaker. As the boiling water is running into the bucket stir the soap-shaker to dissolve the soap and produce a good lather. Alternatively, a bar of soap may be fixed on a piece of bo’ard with nails and stirred in the bucket of water. The use of a scrubbing brush to make the soap solution is not recommended, as it produces many small fragments of soap, and if these do not dissolve completely, they may settle inside the machine. Soaps to Avoid

The hot soapy water is drawn through the machine, at least one gallon being put through each set of teat cup. To rinse out all traces of the soap boiling water must be sucked through the machine, at least one gallon being passed through each set of teat cups, and this must be done immediately after using the soapy water. If the rinse water is not hot enough, soap will be deposited in the various parts of the machine and will spoil the flavour of the milk or cream. Care must be taken to avoid the use of soap containing carbolic or other pronounced perfumes; good, plain, laundry bar soap is preferable.