FARM DAIRYING 227 



the milker's pail. For greater cleanliness and safety many 

 milkmen curry their cows. 



The first few streams from each teat should be thrown 

 away, because the teat at its mouth is filled with milk 

 which, being exposed to the air, is full of germs, and will 

 do much toward souring the other milk in the pail. Barely 

 a gill will be lost by throwing the first drawings away, and 

 this of the poorest milk too. The increase in the keeping 

 quality of the milk will much more than repay the small 

 loss. If these precautions are taken, the milk will keep sev- 

 eral hours or even days longer than milk carelessly handled. 

 By taking these steps to prevent germs from falling into the 

 milk, a can of milk was once kept sweet for thirty-one days. 



The work of the germ in the dairy is not, however, con- 

 fined to souring the milk. It is the germ that gives to the 

 different kinds of cheeses their characteristic flavors and to 

 the butter its flavor. If the right germ is present, cheese 

 or butter gets a proper flavor. Sometimes undesirable 

 germs gain entrance and give flavors that we do not like. 

 Such germs produce cheese or butter diseases. " Bitter 

 butter" is one of these diseases. To keep out all unpleas- 

 ant meddlers, thoroughly cleanse and scald every utensil. 



EXERCISE 



What causes milk to sour ? Why do unclean utensils affect the 

 milk? How should milk be cared for to prevent its souring? 

 Prepare two samples, one carefully, the other carelessly. Place them 

 side by side. Which keeps longer ? Why ? Write to the Depart- 

 ment of Agriculture for Farmers' Bulletin, No. 63, on " Care of Milk 

 on the Farm." 



