The Value of Chlorine in Producing Low Bacterial Count Milk

• Published in: Journal of dairy science 1943-03, Vol.26 (3), p.277-281
• Main Authors: Byers, John H., Ewalt, H.P.
• Format: Article
• Language: English
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(43)92715-8

Seven cows were used to determine the value of using a chlorine solution for washing udders and rinsing milking machine teat cups. Bacterial counts were made as follows on (1) water in which the teats had been dipped, (2) samples of wash water, (3) milk samples, and (4) samples of water used to rinse the teat cups after they had been dipped. The use of chlorine in the wash water and teat cup rinse water reduced the number of bacteria in the wash water 93.8 per cent, in the teat rinse water 36.2 per cent, in the milk 34.2 per cent, and in the teat cup rinse water 42.7 per cent. While the bacterial count of the milk produced without the use of chlorine is fairly low and well within the limits set by the Standard Milk Ordinance, the value of chlorine under less sanitary conditions is clearly evidenced. The use of chlorine in udder wash water and in teat cup rinse water in the milking procedure is beneficial in reducing the number of bacteria in the milk produced.