. Annual report of the North Carolina Agricultural Experiment Station. Fig. 12—Covered Milk Pail. clean. This requires clean dry barns and barnyards, daily carding ofthe cows, and washing of the udder before milking. A covered paillike that shown in Fig. 12 reduces contamination to a great extent HANDLING AND MARKETING OF MILK AND CREAM. 21 Sterile Milk Vessels.—All vessels used in the handling of milkand cream should be made of good tin, with as few seams as seams occur, they should be flushed with solder. Urnflushed seams are difficult to clean and afford good breeding plac
. Annual report of the North Carolina Agricultural Experiment Station. Fig. 12—Covered Milk Pail. clean. This requires clean dry barns and barnyards, daily carding ofthe cows, and washing of the udder before milking. A covered paillike that shown in Fig. 12 reduces contamination to a great extent HANDLING AND MARKETING OF MILK AND CREAM. 21 Sterile Milk Vessels.—All vessels used in the handling of milkand cream should be made of good tin, with as few seams as seams occur, they should be flushed with solder. Urnflushed seams are difficult to clean and afford good breeding places forbacteria. It is very important to clean and sterilize all milk vesselsas soon as possible after use. This is satisfactorily accomplished asfollows:. Fig. 13—Bottle Wasnei. First, rinse with warm or cold water, which should be followed byscrubbing with moderately hot water containing some alkali, like salsoda. The washing should be done with brushes rather than cloths,because the bristles enter into crevices which the cloth could not pos-sibly reach. Next scald thoroughly with steam or hot water afterrinsing in clean water. After scalding, the utensils should be in-verted on shelves without wiping and allowed to remain until readyfor use. If possible, turn the inside of the vessel to the direct raysof the sun in a place where there is no dust. The best place in whichto leave the vessels is a covered sterilizer. Cleast Milkers.—Eo diseased or convalescent person should comein contact with the cows. At milkiug time, clean milking suitsshould take the place of those worn in the fields, and the milkersshould wash their hands thoroughly just before milking. The filthypractice of milking with wet hands can not be too strongly condemn
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