Milking. Before milking, the contaminated udders are rinsed with lukewarm water and then dried with a clean cloth. Washing is unnecessary, if milking takes place on pasture and the udders are clean. The milkman or the milkman should be healthy, Before milking, wash your hands thoroughly and put on clean, special outer clothing intended only for milking. After milking, you should wash your hands each time before you start milking the next item.
The production of milk depends largely on the nervous system of the animal, therefore everything should be avoided, that the animal might disturb or discourage it, but be gentle with it, that it experiences a certain feeling of satisfaction during milking. You should pass it exactly, because as a result of some milk being left behind, the mammary gland gradually loses its efficiency, i.e. the cow dries slowly. In addition, the rest of the unhealed udder milk is a good breeding ground for harmful microbes.
How many times to milk? The question is, whether to milk two cows, or three times a day. In dairy countries, he is milked twice, despite the high milk yield of cows. Freshly calved cows are milked three times a day there. With two milkings, slightly less milk is obtained than with three milkings. However, the milk in the cow's udder is best stored, because aseptically.
Filtration. Use clean utensils for milking, preferably separate sheets of whitewashed sheet. They must not be used for other purposes. After milking, the milk of each cow should be taken separately as soon as possible from the stables and strained in a separate room or in the open air..
The purpose of straining is to remove at least the coarsest impurities from the milk, like feces before it melts away, dander and particles of feed or bedding. There are many different sieves and strainers for milk, from the simplest to the most refined ones with flannel or cotton wool inserts.. The most perfect strainer will not do its job properly, if it is not kept clean and the bindings or inserts are not washed and boiled, cotton and often does not change. Otherwise, the colander becomes a source of new infections.
In Emmental cheesemaking, milk is cured only in the cheese factory, so that the cheese maker can get an idea of the residue on the sieve, whether the cowshed is in order and the health condition of the cattle (it is about various states of catarrh and mastitis - lumps of cheesecake, blood, clothing). You can then afford to do this, where the milk can be delivered to the cheese dairies immediately after milking.
Cooling. Further preservation and protection of milk from too rapid development of microorganisms consists in cooling it to the lowest possible temperature. Cheap and simple methods are sufficient for cooling small amounts of milk for a short period of time. To do this, put the milk in open watering cans into cold water. Larger amounts are cooled on countercurrent coolers. Milk cooling should take place in separate rooms with fresh air. During cooling, the milk is also ventilating. Airing in incompletely clean air is rather harmful.
Milk mixed from several milkings and transported from far away, especially in summer, deteriorates and becomes unsuitable for cheese-making purposes. Therefore, they should be delivered to the cheese dairy as soon as possible after each milking, and if it is impossible, milking should be kept and transported in separate vessels, to avoid the deterioration of healthy milk due to the admixture of old and inferior milk.
It would be time, that we stop storing milk in residential rooms or in musty and unventilated cellars or pits. It's time to have separate chambers or properly built cool stores.
Milk delivery should take place in carefully whitened tin cans. A good watering can is required, so that it can be easily and thoroughly cleaned, that it closes tightly, and that it is composed of as few parts as possible. The seal should be metal, rubber or paper. This is the last of the strips of special paper and changed every time after use. Who uses rags for this purpose, a rope or newspapers, this one sins against the simplest demands of hygiene. The watering cans should be filled to the top, because milk in incomplete containers is choking on it. The best way to transport milk is by cars, spring carts, or at least heavily lined with straw. In order to protect the milk from the sun and heat, watering cans are covered with a wet cloth.