28 



able flavor to the product, as injury to the milk from any cause results in 

 a positive loss to the producer. 



It is very important that there be no dust or bad odors in the stable 

 at the time of milking-, as the thin stream of milk passing from the 

 teat to the pail will collect a large amount of any impurities that may be in 

 the atmosphere. Before commencing to milk the udder and flank of the 

 cow should be brushed or wiped with a damp cloth to remove loose hairs 

 or fine particles of dust or filth. The milker should be clean, kind, and 

 sympathetic and free from any contagious disease. Milking should be 

 done quickly and as exhaustively as possible. Immediately after milking 

 remove the milk to a clean, pure atmosphere and strain thoroughly to re- 

 move fine particles of dirt, as, no matter how carefully the milking is 

 done there is likely to be some dirt in the milk, and this should be re- 

 moved as quickly as possible. Special provision should be made for cool- 

 ing the milk quickly to at least 65 degrees F., and for keeping it at that 

 temperature over night, and to 50 degrees and holding it at that tempera 

 ture if keeping the milk over Sunday. This may be accomplished by 

 providing a tank large enough to contain cans holding at least two milk- 

 ings and surrounding them with cold water. The milk should be stirr- 

 ed occasionally while cooling. A wire handled dipper should be provided 

 for this purpose. Provision must be made for changing the water 

 used to keep down the temperature. Ice is almost a necessity for keep- 

 ing- Saturday night's or Sunday's milk. The warm milk should in no 

 case be mixed with that already cooled, and where possible send it to the 

 factory in separate cans. If this is not done the morning's milk should be 

 cooled before mixing with the evening's milk. 



When purchasing tinware examine the seams carefully and see that 

 all joints are well soldered so as to facilitate cleaning. Wash and cleanse 

 thoroughly all utensils used in handling milk. First rinse them with 

 warm water, then wash well with water at a temperature of 110 to 120 

 degrees and then scald or steam. Do not wipe with a cloth, but place 

 to drain where they will get plenty of sunlight and pure air. Use a 

 brush In preference to a cloth for washing tinware. A free use of wash- 

 ing soda will be found beneficial, but soap should not be used on milk 

 cans or pails. The occasional scouring with salt will serve a good pur- 

 pose. Wooden palls should never be used for milking. 



The whole secret of keeping milk in good condition is cleanliness, 

 and low temperature and under no condition should chemicals be used for 

 preserving milk. 



The Curd Test. 



Provide tin or porcelain cups sufficient In number to test the milk 

 of at least half the number of patrons supplying milk to the factory. A 

 convenient size would be two inches in diameter and four inches deep. 

 Each cup should be plainly numbered. Provide a box of tin or g-alvanized 

 iron with a neat fitting cover large enough to hold the cups. For 

 convenience this box should have both steam and water connections. In 

 taking samples for making the test place the number of the CVip opposite 



