320 IOWA DEPARTMENT OF AGRICULTURE. 



DISCUSSION. 



Mr. Anderson: Do you mean cream in fat? 



Answer : Yes, sii . 



AIr. Anderson : Thank you. 



HANDLING AND CARE OF MILK AND CREAM. 



J. P. Xielson, Brayton, loica. 



Care of milk and cream is the subject assigned me by our honorable 

 Secretary. This subject has been treated upon time and again, yet I 

 believe it to be one of the most important questions before us butter- 

 makers today. The demand for high grade creamery butter becomes 

 greater year after year, and as the qitality of the raw material delivered 

 us has a noted effect on the finished product, it is evident that the qual- 

 ity of milk and cream delivered at our creameries must be watched 

 closely. 



As a rule it is usually the creamery patron who takes good care of 

 of his cows that are most clean v/ith his milk. With this in view, I take 

 it for granted that in handling and caring for milk and cream the cows 

 should first be well cared for. 



The place where the milking is done should be clean and dry, and the 

 atmosphere pure, as nothing will contaminate milk more than an impure 

 air coming in contact with the milk, warm, as it is. coming from the 

 cow. 



Before starting to milk the cow's udder and teats should be well 

 cleaned so that no dirt of any kind may be left that otherwise would 

 find its way into the milk pail during milking. 



The milker should wear clean clothes and perform the milking opera- 

 tion with dry hands. 



As soon as milk is drawn it should at once be removed from the 

 barn or milk yard and strained through a good cloth strainer. 



If milk is to be separated at home the separation should be done 

 as soon as possible after milk is drawn, and it is more than ever im- 

 portant that the hand separator be set in a place where the air is per- 

 fectly free from bad odors. 



Immediately after milking or separating the temperature of milk 

 or cream should be reduced to at least fifty degrees, either by running ^t 

 over a cooler or setting cans in cold water and stirring often to hasten 

 cooling. The quicker it is cooled the better. 



The morning and night's milk should not be mixed until both have 

 been thoroughly cooled, and then not before ready to deliver to the 

 creamery. Cans containg milk or cream should be loosely covered and 

 set in a place where they are protected from frost, heat, dust and bad 

 odors. These latter rules should also be followed during transportation 

 to the creamery. 



