HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Brew, J. D. Search for Related Content PubMed Articles by Brew, J. D.

The Milking Machine an Important Factor in Milk Quality

Dairy Extension Department, Cornell University, Ithaca, New York

ABSTRACT

For a good many years most of the fluid milk producers in New York State have had to produce milk in accordance with health board regulations which limit the number of bacteria in the milk at the time of delivery. Back of this is the assumption that milk, produced and handled so that its germ content is uniformly low, will be on the whole safer and better in quality than milk normally high in germ content. There is room for differences of opinion regarding certain exceptions to this statement, but, so far as the general milk supply is concerned, it unquestionably is true.

The outstanding requirement in practically all of these regulations is, that all milk must be classed into grades. In the grades, usually designated as A, B, or C, are specified more or less arbitrary standards governing the conditions under which the milk is to be produced and the number of bacteria allowed for each grade.