Productive farming . ns or on the part of those who handle the milk before andafter it reaches the home are the chief causes of impure may be kept pure and free from harmful and unclean milk should not be used for food. Bacteria in Milk.—The bacteria in milk are classed aseither good or bad. Those which cause milk to sour areuseful when the milk or cream is to be used for makingbutter or cheese. There are many bad forms of bacteria 326 PRODUCTIVE FARMING which will produce bad flavors in milk and its is a substance very favorable to the rapid developm
Productive farming . ns or on the part of those who handle the milk before andafter it reaches the home are the chief causes of impure may be kept pure and free from harmful and unclean milk should not be used for food. Bacteria in Milk.—The bacteria in milk are classed aseither good or bad. Those which cause milk to sour areuseful when the milk or cream is to be used for makingbutter or cheese. There are many bad forms of bacteria 326 PRODUCTIVE FARMING which will produce bad flavors in milk and its is a substance very favorable to the rapid developmentof both classes of bacteria. These multiply very rapidlyif the milk is kept warm. There are many ways in whichbacteria find their way into milk. Some of these are fromthe coats or hairs of the cows, from the dirty hands andclothing of milkers, from flies that fall in, from dirty pails,cans, strainers, bottles or other utensils, from dust or other im-purities in the air of barns, milk-rooms, and homes (Fig. 213).. Fig. A.—Bad construction. Difficult to keep clean. (Animal Industry.)Fig. B.—Good construction. Smooth floor, walls, and ceiling, plenty oflight, easy to keep clean. (Animal Industry.) Pure Milk.—Milk of a healthy cow contains no germswhile forming in the udder. They get into the milk in theways mentioned in the last paragraph. By pure milk ismeant the properly-handled product of healthy cows. To keep dirt and bacteria out of the milk the barns shouldbe kept clean. This is made possible only by having thefloors, walls, and ceihngs smooth and tight (Fig. 214). Direct sunlight through large south windows will helpto destroy many bacteria in barns (Fig. 214). The air must be free from dust at the time of should be done after milking instead of before. CATTLE PRODUCTS 327 The barn should be properly ventilated to remove badodors, bad air, dust particles, and bacteria. The ventilationmust be ample and yet free from chafts of air. There a
Size: 2138px × 1169px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidcu, booksubjectagriculture
