—lancaster Farming, Saturday, December 23,1978 14 It’s not enough to tell people to ‘drink milk 9 By LAURELSCHAEFF Staff Correspondent LEESPORT - “We can no longer tell people they should drink milk,” stated Sid Barnard, “it’s not enough.” Barnard, a professor of food science at the Pennsylvania State University, was addressing the large number of dairymen gathered at the Berks County Agricultural Center, here, as The Berks County Extension service sponsored their annual Dairy Day. Barnard, speaking on milk quality, was part of the day long affair held December 12, which included subjects ranging from calf and heifer feeding, management and dairy cow nutrition to milk marketing and how it is priced. Continuing on milk quality, the Extension specialist told the area farmers that the quality and flavor of milk have a big part to play in how much milk people will buy. “What is it like when the consumer gets it?” he asked. Milk goes through alot of handling and not all of the problems are at the farm. Retail samples average six days old from delivery to the processing plant and three days old from the cow to processing, he added. “I believe this is one reason why people are not buying the milk they used to,” he said. As part of a team testing retail milk samples from across the state, Barnard • Good used diesel • New Sputnik engines wheels and Parts. CHOOSE THE MODEL FOR YOUR NEED St 1-2 & 3-4y 2 -35 hp.. HR 2-3-4 & 6-17-113 hp. SR 2-12 hp. As is $550 Completely rebuilt $1350 CALL HORNING’S WAREHOUSE 717-354-4158 or IF NO ANSWER CALL 717-354-4374 SMUCKER’S ENGINE sm? RD 1. GORDONVILLE, PA. 17529 SALES & SERVICE DIESEL & GAS could explain some first hand findings gathered from the samples taken. “Ten yeas ago,” he said, “we found that ten per cent of the samples were rated poor in flavor, in 1977,63 per cent of 1184 samples had an ob jectionable flavor.” Milk should have a pleasant, slightly sweet taste, have no odor or leave an after taste. Causes for the poor flavor found in the milk samples varies. “Some,” the food scientists explained, “have a strong feed or silage taste.” This can be prevented by keeping the cows away from silage or off of pasture for two hours before milking. “It’s not the morning milking which causey the problem,” he explained, “the cows usually aren’t eating then, it’s the af ternoon milking that causes the problem.” Other causes of poor flavor included vitamins, especially detected in low fat or skim milk. Rancidity was another major cause, which gives the milk a sour, bitter, soapy, taste. “This problem starts with raw milk,” Barnard told the dairymen, and there is no removal equipment to take it out. Usually this problem is often found on the best farms with high milk producing herds. Any cow that is milked over 365 days or otherwise lactatmg too long can be the problem maker. It only takes two or three cows in a fifty cow herd to make the milk taste rancid, he ex plained. SMUCKER’S ENGINE SHOP DISTRIBUTOR FOR: SIAM, PERKINS & LISTER DIESELS Most of our problems are here because milk is being held longer than it used to be. Times when milk was picked up, processed, and on the consumers door step in one day or over night are gone and we have to learn to live with this problem. Low protein levels was cited as another cause individual cows may be producing rancid tasting milk. Risers or air leaks in a pipeline could also cause off flavors the dairymen learned. “Winter can cause an unclean flavor problem, making the milk taste “bamy” or “cowy”. This is usually caused by poor ventilation. Other concerns discussed for quality milk were antibiotics or added water. These factors can easily be tested for and prevented. The proper use of drugs and identification of treated animals are very important practices. “We find very few samples with traces of an tibiotics in them now, even the consumers may still believe otherwise,” Barnard assured the dairymen. Added water can ac cidently happen through the milking equipment. Don’t wait until the fluid in the pipeline turns clear before switching it away from the milk tank, he advised. “It only takes a little milk to make the rinse water white.” Another factor which directly effects milk quality DVAISOO Slanzi As is $550 Completely rebuilt $1350 For lower cost per hour power, rely on ister. DIESEL POWER is how the consumer handles it,” the food scientist con tinued. Twenty minutes of sunlight will cause the milk to have a cardboardy taste, and milk should be kept under 40 Degrees Farenbeit at all times. “Milk tastes best cold and other flavors can not be picked up as easily.” Sanitation and packaging are also important factors effecting milk quality. To begin, the cows should be “reasonably clean” before milking and the milking equipment and bulk tank should be washed and sanitized regularly. “You have to do some close checking, especially with the automated equipment of today. It does clean itself” Barnard said. He also recommended that dryers be used to long lengths of plastic hose. “Most farms are doing a good job on bacteria counts,” the speaker added, but again he emphasized that the 40 Degrees Farenheit tem perature was the magic number. Accurate ther mometers are essential, as is good cooling equipment. He also advised using an udder wash with a good sanitizing agent and men tioned that sponges were not very good. Thousands of bacteria can be found in a small drop of water from a sponge, and they do not dry out between milkings. MMMimmmmiwmmmMmmMminin May the happy hours, beautiful memories and many holiday blessings shared by your family make this l your Merriest Christmas ever! CJ ‘ Thinking of you and sending warm thanks. '/ % LANCASTER FORD TRACTOR INC. Wish for you and yours A Most Blessed and Joyous Holiday Season s.™ Barnard also told the dairymen that quality milk starts with quality tests. The key is taking the samples, he warned. They should be dean, properly taken, and , 41J > kept cold. The samples have Barnard also told the to be put in an ice and water dairymen that milk should mixture between 33 and 40* he processed within 48 hours, F. Before the tests are taken which isn’talways the case. - ", ' y ty 111 ( L *\ 4 THE FRIENDLY FOLKS AT the bulk tank should be agitated for at least five minutes, he added, and be sure the driver is doing these steps properly. I
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