TAINTS AND ODORS.
Whatever be the grade of cows and the quality of milk, much depends upon
its management. A good deal of care and attention are requisite for the
attainment of the best possible results with such milk as we may have to
work up. But before we come to the process of milking, let us look a
moment at the effect of food in regard to taints and the flavor of milk.
It is now universally conceded, that the flavor as well as the quality
of the milk depends very materially upon the food of the cow. Coarse
swamp-grasses and weeds do not produce as rich or sweet milk as clover,
timothy and red-top, grown on dry upland soil; while swamp-water gives a
ranker flavor than the sweet spring and brook-water of hilly regions.
Leeks are not the only weeds which taint the milk before it is taken
from the cow. All rank vegetable growths lend a similar influence to
injure flavor. Indeed, that which the cow eats is what she makes the
milk of, and if these offensive things are taken into her system, she
cannot be expected to turn out milk that will not partake of their
qualities, any more than a man can be expected to make sweet cider of
sour apples by running them through the mill and press. Even the
atmosphere which the cows breathe affects the flavor of the milk.
Carrion in the lot where the cows feed has been known to impart its odor
to the milk of the dairy. Dirty stables and barnyards, the odor of which
is breathed by the cows, makes the milk "taste of the barnyard," as the
common expression goes.
It becomes of the greatest importance, therefore, that cows should have
clean, sweet pastures to feed in, and clear spring or brook-water to
drink; also, that they should have clean, well-ventilated stables to
stand in, and be milked in clean yards or stables, as free from all
taints and bad odors as possible. The cows should not be heated by
hurried driving with a dog, or by a man or boy on horseback, as this
fevers the milk, giving it an unwholesome quality, leading to rapid
decay as well as producing bad flavor.
And, if quantity as well as quality is to be attained, pastures must
contain plenty of feed, so that the cow can soon fill her stomach and
then lie down or stand in the shade and ruminate at ease, instead of
working constantly from morning to night to gather food enough to
satisfy her. She must have water handy, instead of away back in some
retired corner of a large pasture, as she naturally wants to drink a few
swallows quite often, in warm weather, but will go until she gets
excessively dry and feverish before she will travel a long distance to
get water. When thus very dry, she drinks an inordinate quantity, which
makes her feel heavy and uncomfortable--and whatever annoys a cow
lessens the flow and reduces the quality of the milk.
A little reflection must make these things apparent to every reasoning
mind. Cows must have plenty of clean, wholesome food and pure water, and
must be every way made comfortable and contented, if the largest flow
and best quality of milk is expected. The cow is sure to show, not only
her own naturally good or bad qualities, but her keep and care, in the
milk pail. There is no cheating her. She will make a corresponding
discount or dividend on every iota of ill or good treatment she
receives. In this, she is an exact accountant, and she will insist upon
keeping the account square.
Milk requires not only favorable conditions for its production, as above
indicated, but needs great care and cleanliness after it is drawn from
the cows. A foul yard or stable will impart its odors to the milk.
Uncleanliness in milking not only gets filth into the milk, but taints
and injures its flavor. Some, for this reason, recommend washing the
cow's bag before milking. But if this washing is done with cold water by
the milker, it is quite likely to consume time, cool the bag and cause
the cow to hold up a portion of the mess. Experience shows that the
quicker the milk can be drawn, after the operation is commenced, the
better the yield. If washing is done, it should be with warm or tepid
water, and be the work of one person, who should go through the whole
dairy in advance of the milkers. But, in our opinion, where the stable
or yard is kept clean, a careful brushing of the bag with the hands
before beginning, and care in holding the pail a little toward you from
under the teats, will obviate all the evils of uncleanliness from
milking; and, certain it is, where all the surroundings are dirty, no
amount of washing the cow's bag will get rid of the bad effects of the
odors arising from the filth. Clean quarters for milking are
indispensable to the furnishing of sweet, nice-flavored milk.
Cleanliness in all the pails, cans, strainers, and whatever comes in
contact with the milk, is equally necessary. Thorough washing, not
omitting the use of soap, scalding and airing, are the only things that
will keep them sweet and free from taint. All implements and utensils
should be as free from sharp corners as possible, as these are difficult
to clean, and taints are apt to be left in them to come in contact with
the new milk and infect it, as a small quantity of yeast leavens a batch
of bread. The milk will, therefore, soon begin to ferment, producing one
of the worst conditions which the cheese-maker has to contend with, and
rendering it impossible for him to make firm, clean-flavored cheese of
the milk. In no case should wooden vessels be used for milk. The wood
will absorb the milk, and no amount of washing and scalding will get it
entirely out. What remains will get frowy and impart its infection to
the warm milk and cause it to rapidly taint. Tin vessels are the best of
anything yet devised, and are recommended universally by the best
dairymen and by the American Dairymen's Association. Those with pressed
or round bottoms, having no inside angles for ferments to collect in,
are preferable. These can be obtained for a trifle if any more money
than common tin pails cost, and should receive the preference of
dairymen when purchasing.
In short, the greatest care should be taken to have all things strictly
clean--not only those that come in contact with the milk, but those
surrounding it. The milkers should be as clean, careful and expeditious
as possible, avoiding all unnecessary or unusual motions, and everything
calculated to alarm or excite the cows. Then, if the cows have had
proper food, drink, care and treatment, there is little reason to
apprehend anything objectionable in either the quantity or quality of
the milk.