MILKING-MACHINES.

Dominion, Volume 5, Issue 1473, 22 June 1912, Page 23

MILKING-MACHINES.

HOW TO CLEAN THEM.

On more than one occasion of late point has been mado by those concerned in tho dairy industry of tho absolute necessity for keeping iim'lmig-niaelnnes clean. Writing on this matler in tho Agricultural Department's "Journal," Mr. C. Stevenson savs:—

"Willie carrying out my work of instruction at uairy farms and factories during tho past season I was much impressed with tlio fact that a largo percentage of tho interior, badly-flavoured milk ilclivcrcd to the factories was directly duo to tho unsatiiluctory condition in which milking-machines aro maintained. On several occasions t was specially called to factories in order, if possible, to arrive at the causo of deterioration in tho quality of tho milk supply; and in almost every case I was awe, with little difficulty, to traco tho trouble to unclean, badly-kept milking-machines. "Tho positiou in regard to poor-quality milk is serious for all concerned. Whether tho milk is returned to tho supplier, or is accepted at tho factory and manufactured into butter or cheese, the result must be, a 10.-s to the farmer, to tho company ho supplies, and to the industry generally. Again, when wo coneider that tho milk drawn through ono of theso neglected or imperfectly-cleaned machines is quito sufficient to contaminate tho whole of tho milk in a cheese-fac-tory vat-+as much as 8000 lb. in quantity —tho injustice to those farmers supplying good milk is at once evident. "As tho one remedy whereby tho great loss referred to may be obviated is the proper cleansing of milking-machine parts, as, indeed, of all utensils used in connection with milk, it is well that a practical understanding of tho position, especially of the best means of cleansing the rubber parts of mechanical milkers, should be brought home to those concerned. "The first essential in all cleansing work is a plentiful supply of good water. Provision should be made for this at every milking-shed, more especially where milk-ing-machines are installed. Some means of heating water is also ■ necessary. Tho practice often followed of taking homo sufficient hot water from tho factory fov washing purposes is not advisable, and this for various Teasons. In the first place, sucli water is generally practically cold on arrival at the farm. Again, a milking-machine should be washed immediately after the work of milking is completed, and this cannot bo done unless really hot water is on tho spot. To leave the tubes and parts unwashed until tho return of tho milk-wugou from the factory permits the milk to dry on the inside of tho tubes. Effective cleansing is thereby mado almost impossible. Two tubs or troughs should be provided. The machines should bo washed in one, and soaked, after washing, in the other. These tubs should bo about 3ft. (iin. long, 12in. wide at the bottom, and lain. deep. I have seen a man endeavouring to wash a. milking machine in a bucket of water—an almost impossiblo task.

"Immediately milkin™ is finished the tubes should bo rinsed by having cold water drawn through them. All tubes, inflations, etc., should then be taken apart and. placed in a tub of fairly hot water, to which should be added a quantity of any reputable cleansing preparation. These parts should then be thoroughly clcansed. Tho brushes supplied for this purpose by the makers uf the machines are Quito suitable, but care should bo taken not to keep them in use too .long. I have seen somo brushes in use when quite worn out, being little more than a piece of wiro to which tho brush had been attached. A 6toclc of theso brushes should be always on hand.

"After the parts in question have been thoroughly washed they should be placed in the second tub and completely covered with clean, cold water to which has been added a handful of lime Tho parts should be left to soak in this until just prior to tho next milking, when they should be rinsed with cold water before being put together. "It is advisable to have a separate room attached to tho shed in which tho machines can be washed and where the tub used for soaking can bo kept. If 110 separate room be available tho tub in which the parts are soaking should be placed outside tho milking shed. "The machines should bo washed as described ab)ve every morning. Tho water nsed for soaking purposes should be renewed daily. After tho evening milking all parts with which tho milk has been in contact should bo well rinsed, first with cold and finally with warm water.

"In addition to the above treatment all tubes and other rubber parts should -to well boiled at least twice a week. For this purpose, as well as for providing a supply of hot water, I would again emphasise the necessity of having a boiler of some sort at or near the milking shed. "Much difference of opinion exists among users of milking machines regarding the cffect of boiling upon tho rubber. Many contend it is injurious. I am convinced, however, that if tho treatment is commenced when tho parts aro new and in good order, the tendency is for the boiling to preserve, rather than to injure, tho rubber. From the point of view of cleanliness, there can bo no question regarding tho advantages of boiling;. "A common mistake ,in regard to tho rubber parts of milking machines is that they aro kept in uso altogether too long. I have seen some parts, particularly milk tubes and inflations, so badly perished and impregnated with 6talo milk as to render thorough cleaning au impossibility, the only remedy in such cases is, of course, to provide new parts. "Vacuum tanks and pipes which have been allowed to become dirty have been frequently a causo of bad milk. In order to keep these clean a strong solution of warm water and soda should bo drawn through tho pipes and into the vacuum tank daly. This solution sliould then be immediately drawn from the tank. The tank sliould bo left open between milkings, in order to permit tho admission of tresh air to it.

"In the case of milking machines having automatic releases attached, the pines conveying the milk should be taken down and thoroughly cleanscd daily with a brush.

"The milk buckets should be thoroughly washed and then scalded with either steam or boiling water. They should fhea bo placed on a rack erected for the purposp, outsido the milking shed, in such n position that any water remaining in them may drain away, and that fresh air and sunlight may be freely admitted. "This method of denning milking machines, while being thoroughly effective is very simple, and will, I feel sure, if generally adopted, do a great deal towards improving tho quality of tho milk sunnlv at many factories."