Part V. Live Stock and Dairy

Legal Milk House.

What is a legal milk house in California?

The State dairy law says little concerning the construction or equipment of the milk house.  It says that the house, or room, shall be properly screened to exclude flies and insects, and is to be used for the purpose of cooling, mixing, canning and keeping the milk.  The milk room shall not be used for any other purpose than milk handling and storing, and must be 100 feet or more distant from hogpen, horse stable, cesspool or similar accumulation of filth, and must be over 50 feet from cow stalls or places where milking is done.  In regard to the size of the milk room and equipment, nothing is said provided it is large enough for the milk to be handled conveniently.  Concrete milk houses, however, had best have smooth-finished floors and walls.  The interior of the milk house is also to be whitewashed once in two years or oftener.  If milk from the dairy is to go to a city, the requirements will be more severe than provided in the State law, and must conform to the ordinances of the city to which the milk is to be sent.

Cure for a Self-Milker.

What shall I do for a young cow that milks herself?

Fit a harness consisting of two light side slats and a girth and neck strap in such a way that the cow cannot reach her udder.  Unless she is particularly valuable for milk, it will save you a lot of worry to fix her up for beef.

Strong Milk.

How can I overcome strong milk in a three-quarter Jersey cow?  I had been feeding alfalfa hay with two quarts alfalfa meal and one quart middlings twice a day.  Thinking the strong milk came from the feed I changed to oat hay and alfalfa with a soft feed of bran and middlings.

There is nothing in either ration that could cause strong milk, nor will a change of feed likely benefit the trouble.  If the cow is in good physical condition the trouble probably comes from the entrance of bacteria during or after milking.  Thoroughly clean up around the milking stable, followed by a disinfection of the premises.  Have the flanks, udder and teats of the cow thoroughly cleaned before milking and scald all utensils used for the milk.  Harmful bacteria may have gotten well established on the premises and the entrance of a few is enough to seriously affect the flavor of the milk.  Once the trouble is checked it can be kept down with the usual sanitary methods.

Separator as Milk Purifier.

I have a neighbor who contends that a cream separator purifies the milk that passes through it.  I say that it does not purify the milk.  I agree that it does take out some of the heavy particles of dirt and filth, but that it cannot take out what is already in solution with the milk.