STATE DAIEY ASSOCIATION. 



735 



and that, and use this separator or this system iu handling your milk. 

 If you desire to put in hand separators it is all right with us. That is 

 your privilege, but we do ask, in the name of the business, and in the 

 name of everything else, that you will do it right if you start in. 



It has been admitted that milk as it comes from the cow is practically 

 pure. If that is the case, if it is not inoculated with any unfavorable 

 bacteria, and it is immediately run through the separator, it depends upon 

 the separator in what condition that cream comes out. If that milk is 

 run through a clean separator the cream will come out in a good condi- 

 tion—just as good a condition as it w^as in when it went in— therefore it is 

 very important that the separator be perfectly clean. The milk that is 

 just taken from the cow should not have a bad odor. The milking should 

 be done in a cleanly manner, run through a clean separator, and the cream 

 should be clean. You take that cream and put it in one of the Cooley 

 cans and then put it in cold water and stir it, and in a very short time it 

 will be cooled down. Five minutes will do it. In that length of time you 

 can cool it down to the temperature of the water almost. It will cool 

 50 degrees. After you get it down to 50 degrees you have it where the 

 bacteria in it can not work very rapidly, and you should then cover it 

 up tightly. Do not leave it exposed to the air, then you are certain 

 that nothing can get into it. AVhen you separate next time run the cream 

 into another can; do not run it into the old can. Go through the same^ 

 process with it. If you do not care to put it down to 50, 55 is pretty 

 good. When you get both down to the same temperature you can pour 

 the cream from one can into the other can, and stir it up. In this way 

 you will have sweet cream for some time unless there are some bacteria 

 in it and the temperature rises and they get in their work. If you do this 

 you will have A No. 1 cream to send to your creamery. It is absolutely 

 imperative that everything that is used about milk be scrupulously clean. 

 I was called to a creamery over in Iowa because they were having trou- 

 ble with their butter on account of it smelling and tasting musty— it had 

 a musty flavor. I was sent for to see what the trouble was. We went 

 carefully through the creamery to see where the musty flavor came from. 

 I followed the milk from the time it was received from the farmers until 

 it was cream. I hunted and hunted and could not find what caused the 

 musty flavor and I began to feel as if I had run against a tough proposi- 

 tion. I stayed all night that night, and the next morning I went over to 

 the creamery with the first man there, and saw him put the separator 

 together. It was clean and bright. There was evidently nothing the mat- 

 ter with the separator, and I saw that the vats were clean. I went 

 through the milk and critically examined it, and it was all right. I saw 

 that everything was all right, as I thought, and the creamery had no 

 more than commenced to run until he brought some of the cream to me 

 and told me that it was just the same as ever. I smelled it, and, sure 

 enough, it was musty. I think you could have knocked me over with a 



