Care and Treatment of Milk.

Kaipara and Waitemata Echo, 31 December 1912, Page 4

Care and Treatment of Milk.

Mr W. M. Singleton, writing in the ournal of Department of Agriculture, ays :— At no period in the development of !^ew Zealand dairying was good milk nore essential than at the present ime. The keen competition in the Eome market with the produce of )ther countries, together with the increasing fastidiousness of the British consumer, makes it more and more necessary for us to produce a finer Savoured article each year. To produce the best flavour in either cheese Dr butter the quality of the milk is of the greatest importance, and there-* fore the supplier should thoroughly understand his part of true co-opera-tion, which is necessary to attain this end. Kinds of Flavoue. In milk we find two classes of flavours—viz,, food and contamination. Those flavours of different foods which the milk absorbs from the animal before being milked are known as " food " flavours, and are more pionounced at the time of milking. Con^ tamination flavours are those which gain access to the milk after it has left the udder of the cow. These are of two kinds : oue is due to flavours of certain substances which are absorbed by the milk after milking, while the uther is due to the milk being directly infected with bacteria, which also takes place at some time subsequent to milking. Food Flavours, Although food flavours as a rule cannot be entirely eliminated, still they can be minimised considerably by judicious fending and proper treat* ment. Food flavours arc primarily due to the presence of volatile oils contained in the strong-flavoured foods, and such flavours leave the animal through the different secretions of the body. When the feeding is done shortly after milking-time, or shortly lefore, the larger portion of these flavours are thrown off from the body by means of the milk When it is absolutely necessary to use feeds which cause such disagreable flavours the supplier could lesson the trouble very materially by feeding with discretion. This could be accomplished by giving more attention to time of feeding, and also by supplying the cows with some rough forage along with the foods which cause the objectionable flavour. Contamination Flavours. While food flavours are to a certain extent beyond the control of the supplier, contamination flavours are entirely within his control; but suppliers frequently attribute such flavours to the effects of feed in order to screen their lack of cleanliness. The principal trouble with flavours are with the claes known as contamination, and are caused by bacterial infection. Those flavours due to the milk absorbing the flavours of certain strong substances to which it may be exposed are, ar a rule, not so objectionable as those caused b} f the action of a living germ. In fact, the predominant defects in flavour are due to the action of bacteria which gain access to the uiilk through lack of cleanliness in connection with the milking, the utensils, and surroundings. The results of some experiments made during lecent years indicate that some of the so called food flavours are due to bacteria which gain access to the milk after leaving the cow. W-AsiiiNG or Tinware. The operation of washing tLe tin* waro is one which is neglected as much as any other one thing in connection with the care of the milk. This is often left to the skill of the small boy who drives the milk-cart, and whose chief ambition is to get the stains or appearances of milk on the cans obliterated. In washing all utensils special attention should be given to the corners, and a brush used rather than a cloth.' 'Ihe contaminating influence of dirty cloths is obvious, and that these are too frequently used cannot be gainsaid. Too many cans, as a rule, are washed Avith the same water, and although the first one or two washed may be treated properly, still it is very questionable if the Jatter cans are not actually worse after passing throvgh such operation. First use tepid Avater until the milk is cleaned from the tin, then wash with hot water and steam thoroughly. At the farm, where steam is not available boiling water should be substi- j tuted. After all tinware has been I thoroughly washed and scalded, set it in a clean place for a suu-bath, because it must be remembered that sun light is one of the best disinfectants. A cloth should never bo used for drying tinware, as the steam or scalding 1 water should produce sufficient heat J for this purpose. ■ ] The Cow Byke. To guard against the invasion of the milk by filth germs the condition of the cow byre should receive close attention. The floors should be cleaned } after each milking, and, to facilitate easy and thorough cleaning, concrete floors are preferable. These floors should be constructed so that it will ? be impossible for liquid manure to ro--3 main in the stable. The building 1 should also be well lighted, and supplied with good ventilation. The Avails and roof should bo kept clear of dust and cobAvebs, and also be regularly 1 lime washed, which will give a much purer atmosphere and tend to prevent the growth of mould. I

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