HINTS FOR DAIRYMEN.

Waipa Post, Volume I, Issue 46, 22 September 1911, Page 4

HINTS FOR DAIRYMEN.

A DAIRY COMPANY'S CIRCULAR

The general manager of one of the Australasian Co-operative Dairy Companies, recognising the value of cleanliness in handling milk, etc., has issued the following circular to suppliers and the hints might with advantage and be applied generally : Do not follow the filthy practice of allowing the separator to remain unwashed overnight, and without washing it, use it for the next separating. Always strain the milk before separating it.

The " colostrum" (or milk from a newly-calved beast) contains very little butter-fat; therefore it is of little value for separating purposes. Do not run the risk of damaging the grade of your cream by using the milk of such cows too soon. .

Have clean and suitable vessels for containing both milk and cream.

Remember if a job is worth doing at ail it is worth doing the very best one knows. It is to you £ s. d., and it is the last penny which constitutes the profit

The success of a factory does not depend on its manager' or any one person in particular. Each one, from the cow in the paddock to the man at the other end has a duty to perform.

Run your cream to test about 38 to 40 per cent. Send your cream to the factory as often as- possible. Straight from the separator is the way the butter-maker likes to have it.

Milk and its products being chiefly food for human consumption require treating in all stages with scrupulous cleanliness.

Cleanliness ranks first in dairy routine. Clean pastures and water, clean milkers,clean udders, clean yards, clean dairy, clean separator and utensils, clean surroundings, are all essential. The progressive farmer selects buildings that can be readily cleaned, and discards all dairy utensils that cannot be sterilised. He makes provision for a plentiful supply of pure fresh air, and a good drainage outlet. Cream and milk are perishable commodities. Give them every care while in your hands, and see that they are delivered to the factory in a fresh and sound condition.

Do not mix the cream from the various separatings until cool and ready for sending to the factory. Wash (with a brush, a cloth is no good), scald, air, and dry all cream cans immediately they are returned. They require this treatment, no matter how clean they are washed at the factory.

Boiling water with a little washing" soda is a fine assistant in cleansing dairy vessels. Arrange for a plentiful supply, and see that all vessels after being washed are treated to a bath in it; then place on a rack to air and drain amidst clean surroundings.