Page 4 Advertisements Column 2

Manawatu Times, Volume LIV, Issue 7287, 14 October 1933, Page 4

H mm ; m HE mm S£ HH Si a i HU mn : m -, Don’t “Wait and See” when Scientists have VALUE OF STERILISATION Thousands of New Zealand IrSudTSTI simple nrocedure necessary to eorSy use HTH Sterilising Rinses. Sterilised Dairy Equipment . . . Quality Milk and Cream as “Germ-Free” as possible is essential to manufacture the highest grades of cheese and butter. <3, ir Cent ity is more important To-day than ever before to protect your markets and ensure Best Prices* ii nm m 1 ' G Where the Bacteria Come from—1. Cow’s udders and body. 2. Blown through air from yard and floors. 3. From impure washing water. 4. From milker's hands and clothes. 5. From milking machines, buckets, vats, separators, etc. 6. BACTERIA DEVELOP from failure to cool milk or cream properly. 7. Bacteria develop on interior surface of equipment. Remove the Cause of Damage by Personal Care, washing cow’s udders before milking and rinsing equipment just before use with H. T. H.. sterilizing solutions. This will keep trouble and costs down, profits up, and help' the factory to make even higher grade chec3c and butter, which inevitably affects the prices you receive. pJ§jy|2i BACTERIUM Fltiorescens liquefaciens. These are variable rodshaped mottle germs found commonly in water and’ soil. Largely responsible for deterioration In dairy produce. t wait and see while iese Germs are . Quality Products,, *2 53*25 m mm i \ -i?./ & Bacteria develops on inside of can 12 Hours After Cleaning This shows one of the practical advantages of flushing out dairy equipment just before use with an HT FI Sterilising rinse. The mechanical action of the rinse alone will wash away numbers of bacteria, but it is necessary that the rinse water be charged with HT H so that it is not a source of contamination itself. BACILLUS COLI These minute rod-shaped germs find their way into utensils on, fine , particles of dust, produce acid and gas in - milk, and aro-. responsible for’ much trouble in. the dairy. STREP. LACTIS Greatly magnified, the . common milk-souring organism l( . Dairy utensils aje a common source of these - organisms in milks* BACTERIAL COLONIES Bacterial organisms develop from ordinary rinse water used in rinsing dairy utensils. Use EI.T.H. and guard against *hese. BACILLUS SUBTILIS These stout, motile germs produce oval aporcs* which boiling water will not kill. Milk is made alkaline and coagulated, and later the curd is peptonised and ttissolves. ir will destroy these Profit Stealing germs and build up Your Factory’s Grade, thereby adding shillings per cwt. to the value of Your Produce. 5 lb. of H T H will make about 5,000 gallons (50 ppm), or 2,500 gallons (100 ppm), sterilising rinse water. IVjS’Sv,-,;';' H ... i? ..... ... Test tube containing 20 cubic centimetres of water taken from Mr. J. Wcstbury’s tank. The white mark on test tube denotes 1 cubic centimetre. Section of Mr. Westbury’s bails. u« Bacteria Count in milk anti, cream- V/,11 3 your factory to make higner grade plots. Will help you to retain your markets. r H Rinses are r-pcciallv suitable for Dairy ipment because, used correctly, they are non. ting, as well as non-poisonous. Gcrmictdthc power of H.T.H. is more than 50 ps greater than Carbolic Acid. Da These Things Rinse Dairy equipment with U.T.H. sterilizing solution • just before use. Make sure :hat the solution comes in contact with tne entire inner surfaces of cans and lids, etc. Do not follow' with a "straight -water rinse, as this may recentaminate the utensils. After sterilizing allow plenty of air to be drawn through milking machines so as to drain off the solution before milk is drawn through. ...... Wash cow's udders, teats, and inside flanks with H.T.H. solution just before and after milking. Milkers' hands should be rinsed m H.I H. sterilizing solution before they milk each NOTE; Avoid dusty or strong flavoured feeds until after milking. Coo! milk to 60° F. or lower as soon « possible aft#? milkitig 1 - Stof* the evening milk ate « 60° F. o? lower at all timo*. a can ail utensils without delay « follows, fal Rinse with cold water. (b) Scrub with a stiff brush with hot al.k-ll wash water. (e) Allow utensils to dram and dtv. Attend to the cleaning of equipment after UM ; Follow approved methods jnd u« pUnty of hot water. This is absolutely essential. ■ ' fill m. ■ ■ '■<• m m » ill & ¥ Agar plate culture of sample taken from Mr. J. Westbury’s tank. 1 .... AS&k x*3 EB -LA rsr-SsfttfS*^ . ~.-rcT_ ”1 certify that this sample of water was taken from my tank and sealed in my presence on the 11th of May, 1931.” Tank from which sample of water was taken. " Having bacteriologically examined this sample of water from Mr. J. Westbury’s tank, I certify that the bacteria found to be present, A J? BSc Am ns indicated by the above photograph, numbered /! /tf) f c ’• i 5,920 per colic cniimecce” EVEN CRYSTAL CLEAR WATER TEEMS WITH GERMS Many dairymen, realising that between milkings, cans and machines arc left open to contamination by air and particles of dust, give a final rinse with water just prior to milking. Little do they realise that they ate introducing thousands of bacteria into their utensils, even though the water used is rain water from galvanised iron tanks. The above sample of water .was taken from a practically new tank on Mr. Westbury’s up-to-date farm at Minto, and though it appeared to be the purest of water, bacteriological examination proved it to contain 5,920 bacteria in each cubic centimetre; so that in the 20 cubic centimetres of water contained in the sample tube (the actual photo of which is above) there are 118,400 germs. f These facts show how easy it is for wash water —no matter from what supply it is drawn—to introduce large numbers of germs into your machines and utensils and thence into your milk and cream. H.T.H. not only kills the germs already in the wash water, but also those adhering to the interior surfaces of your machine, cans, separators, vats; c^ J -*n n-4 Because Bacterial contamination occurred after the milk had left the cow. 85 per cent, of bacterial contamination, which results in a lower price being received for milk and cream, is due to unsterilised equipment. Give your Factory a Fair Chance —By Supplying Germ-Free Milk and Cream* Science coupled, with practice makes it possible for you and the industry to produce that extra point; or points Take full advantage of all that science has lo offer. Write for free literature. Sok Agents, New Zealand and Australia: 8c CO, LTD. HEAD OFFICE: WELLINGTON, M.Z.