PRODUCING GOOD MILK 



307 



takes some of the other parts of the milk with the fat. The 

 separator takes the fat from the milk more completely than 

 is done by any other system of creaming. A well-operated 

 separator rarely leaves 

 as much as .1 of 1 per 

 cent, of fat in the skim- 

 milk. 



When milk is creamed 

 with a separator it is 

 done by running it 

 through the separator 

 as soon as it is drawn 

 from the cow. Milk 

 can be creamed after it 

 has cooled, but it must 

 be warmed again to at 

 least 95° F. and be 

 thoroughly stirred up 

 before running it into 

 the bowl. There are 

 many thingsto be 

 learned about operating 

 the separator, if perfect 

 work is to be done. 



However, the companies selling the machines usually give 

 full directions for operating them. The two most import- 

 ant items are to have the machine set level, and to clean 

 the bowl and its parts thoroughly after each time of using. 



Milk for City Delivery. — Many dairymen and farmers 

 sell their milk direct to customers in the city. All that has 

 been said about cleanliness applies to milk being prepared 



73- 



A GOOD KIND OF MILK COOLER 

 AND AERATOR 



The milk is poured into the top and runs 

 out of small holes, spreading over the surface 

 of the lower part in which is ice-water 



