BACTERIA IN MILK
CAUSES OF CONTAMINATION The first source of contamination in healthy cows is iu the teat; it is therefore advisable to discard the first milk from each teat, which in any case is not rich in fat. Cows’ udders and flanks should be brushed, if dirty, and then wiped with a wet cloth. This has the effect of firstly removing any dirt, and the damping prevents a large amount of dust from falling into the bucket. Milkers’ hands should be washed after the milking of each cow. This prevents dirt accumulating on the hands and minimises the danger of carrying disease from one cow to another, and also lessens the chance of milkers getting sore hands. Water containing a little formalin should be used for this purpose. Clean buckets are buckets that are free from all bacterial life, and have been properly scalded since last using. The slightest trace of any dried milk or grease means that considerable bacterial life is present, usually of a harmful nature, and these bacteria will be in a. position to start growing the moment they come in contact with the milk.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19290928.2.211.4
Bibliographic details
Sun (Auckland), Volume III, Issue 780, 28 September 1929, Page 31
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189BACTERIA IN MILK Sun (Auckland), Volume III, Issue 780, 28 September 1929, Page 31
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