120 A Neu< Dairy Industry. 



If the sealing by the rubber cap has been effective, 

 this must be visible by the top of the cap showing- a 

 slight indenture. At times, when the heating has 

 been too sudden, the violent escape of air from the 

 bottles may have lifted the cap so that it does not 

 show a concave ; such rubber caps must now be 

 pressed down again firmly and the}" will come out 

 with hermetical sealing after the second heating. 



The cooling must, every time, needs be accom- 

 plished very gradually, else considerable breakage 

 will occur. 



The last cooling should be to the lowest tempera- 

 ture attainable, a liberal supply of ice being an 

 indispensible requirement of the establishment. 



Immediately after withdrawing the bottles from 

 the last heating in the sterilizer labels must be pasted 

 on designating by their shape and color the grade of 

 milk they contain. 



RECAPITULATION OF MANUFACTURING PROCESS. 



Cool the milk at once after drawing, to 40 P., 

 unless there are milkers enough to keep the separator 

 running from the start. 



Test the fat percentage and acidity of milk. 



Warm the milk to 8(> F. previous to separating. 



Separate and weigh cream and skimmed milk into 

 one-third and two-thirds parts separately. 



Calculate the quantities of cream and skim milk 

 which have to be employed in the manufacture of 

 grades I. and II., respectively. 



