Tpie Question Bos. 325 



matter how carefully it may have been drawn, there will be some 

 dirt in it which should be strained out at once. 



Air the milk frequently by dipping or pouring, or by the use 

 of an aerator. With regard to aerators, if they are used properly 

 and kept perfectly clean they are a good thing, but, if kept only 

 half clean, they are a curse to the business, for a dirty aerator 

 will spoil all the milk that goes through it. 



In the very hot weather it will be necessary to cool the milk by 

 the use of ice or water^ but be sure that the milk is thoroughly 

 aired before doing so, and do not cool the milk below 68 or 70 de- 

 grees, as it will keep quite sweet over night at this temperature 

 and will arrive at the factory in much better condition for cheese- 

 making than if it had been cooled to 55 or 60 degrees. 



Always remember that milk requires airing just as much in cold 

 weather as it does in hot or warm weather, for gases and animal 

 odors are present at all seasons, and should be allowed to escape 

 by airing immediately after milking. 



Keep the milk in small quantities over night, and do not mix 

 the hot and the cold milk. Send the night's and morning's milk 

 to the factory in separate cans if possible. 



When the whey is returned in the milk cans, empty them at 

 once, wash with warm water, then seald and place them where 

 they will get plenty of sunlight and pure air. See that the place 

 where the milk is left over night is clean and away from anything 

 that will produce a bad odor. 



Occasionally, and the oftener the better, during the evening, the 

 milk should be aired by dipping or pouring, thus preventing the 

 cream from forming a leathery scum, which hinders the escape of 

 taints. If the cream is allowed to rise and become exposed to 

 the air it will become tough and leathery and will not mix with 

 the milk, consequently a greater quantity of the fat is loist in the 

 whey. The maker may get the blame when in reality it is the 

 careless patron who is to be blamed. Do not leave the milk cans 

 flat on the ground or against the side of a building over night, 

 but raise them on scantlings or something similar, in an open 

 space, so that the air will circulate freely under as well as around 

 the can. 



A very good plan is to rinse the cans with a pail of cold water 

 before putting the milk in them. See that your cows have plenty 



