CHAPTER IV. 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.