BACTERIA IN MILK.

Dominion, Volume 6, Issue 1740, 3 May 1913, Page 8

BACTERIA IN MILK.

' HOW' TIIEY GET THERE. Some interesting experiments have recently been carried out in England with tliO: > following objects:— (1) To qbtain additional information on the various. factors which .inllucnco the bacterial i'qontent of milk, with a view to the fixing of a bacterial standard ' for "clean niillc.".. , (2) To demonstrate, .to, dairymen and others interested in milk production the nioro important sourpes,of bacterial contamination,''anil' to' emphasise) tho extreme importance of.caro and cleanliness In the handling of iiiilfc.',;.v & In tb,is investigation, ;iio attempt lias been made'to identify' particular organisms. Only the numbers .of baotcria prcEOiit in the samples examined have been determined without referenco to 'species. Although this method of examination gives naignido.to tho-.presence or'absenceof fpartioulav. disease or other ..injurious organisms, it -^ti 11 -"aiTonls-a- measure' -ot the cleanliness „and ,caio. r ,wifch which, milk has been produced. A herd of, about one hundred dairy cows was placed at the disposal of the investigators, Alexander Lauder and Andrew Cunningham arid a bacteriological laboratory at Banjoul',, u'ear^ Edinburgh,, Scotland, was fitted up '-Rijjmt ;nreasjitj-; intents could be carried out Willi -(bo possible delay. The milkers woro clean overalls and washed their hands before the milking of each 'cow.. ;:Tlio milk, cans wero washed with boiling water and sterilised with steam. : Tlio present inquiry was limited to a study of tho following points:— I. Effect on the bactcrial content of the piilk of ' , (I) Grooming the cows daily. ■ ' (2) Brushing tho udder., (3) Washing tho udder. ; ... . 11. Effect on the bacterial content of tho nir: of the stables, of, ■ (1) Foddering the cows. r . (2) Grpomiiig the : cows. ■ > (3) Removing manure fronir the. gtables. 111. Effect of cooling milk ,an<l of Iceop-. ins it at a low temperature on the rate of the bacteria. -. Yho Results and Conclusions." ■ _ • 1. Grooming tlio cows has. been found to'' bo very elfectiyo in lowering the bacterial content of milk," providedtho grooming is not dono too near, tho .time of, milking.. 2. Brushing the . ydder before milking increased the bacterial , content of the milk., '• - .3. Washing ..the uddor before milking.' and leaving it moist gave excellent results. •

i. Grooming'and foddering tho cows arid removing tho mslnuro from tho 6tables all gteatly increase the number, of bacteria in tho air. 5. The advantages of cooling and keeping the.milk at a low temperature .are. demonstrated. Cooling to 50 degrees P. is fecommended. • 1; Th© ■following recommendations _ are made for the production of clean milk:— 1. Tha foremilk should be rejeoted.: .■ 2. The cows sbould.be groomed :daily: and their udders should bo washed before milking. 3. Fod.dering with dusty fodder, removal ..of .manure,' and all ■ operations which raise dust and so increase the bacterial content of tho air.of. tho 'stables should bo done after milking, or several hours before. 1. The milkers should wear"clean, overalls during tho milking, and should wash their ; hands 'at tho commencement of milJdnguand alio /.after the milking of e;!ch cow. 5. Tho milk should not bo allowed to stand exposed to the air of the stables after milking.. It should bo removed to a cool, clean .(fairy,' where it/should be immediately cooled to 50 degrees F. and kept cool. . " : r 6. A'll milk vessels," etc., should .'bo thoroughly sterilised with live Bteam, and should--not : be allowed'to stand In the stables before milking "begins.' They' should'not be rinsed with cold water or wiped with a cloth after steaming, but simply, set up to.drain'.' v 7. The use of unclean cloths is a frequent sonrco.'of bacterial contamination, end should be carefully avoided.