60 CARE c# MILK AND CREAM ON FARM 



4. The creamery must educate the patron in larger and more 

 economical production and in the proper 'care of his product. 

 The fundamental lesson in better care of cream lies in cream 

 grading and paying on the basis of quality. 



CHAPTER IV. 



CARE OF MILK AND CREAM ON THE FARM 



The cardinal requisites in the production of wholesome and 

 good-flavored milk and cream are : 



Healthy cows and attendants. 



Wholesome feed and pure water. 



Absence of feeds and weeds that produce objectionable 

 flavors and odors. 



Reasonable attention to cleanliness. 



Prompt cooling. 



Frequent deliveries. 



Protection in transportation. 



Milk from Healthy Cows and Attendants. Milk from cows 

 suffering from specific bovine diseases, such as tuberculosis, foot 

 and mouth disease, infectious abortion, udder diseases, etc., is un- 

 safe for consumption and manufacture because of its danger of 

 containing the germs of these diseases. Milk or cream from such 

 cows jeopardizes the health and life of the consumer, unless 

 rendered harmless by proper pasteurization. 



Cows that suffer from specific disease, and cows that are 

 in poor physical condition such as often is the case with cows, 

 poorly fed, fed unwholesome feed, that receive polluted 

 water, or cows suffering from inclement weather or that are 

 pestered with flies or other insects, or cows that are in feverish 

 condition, may and often do produce milk with abnormal 

 chemical and physiological properties, which in themselves may 

 be harmful to the consumer or which may impair the flavor and 

 marketable properties of the product. 



Milk secretion is a physiological function. If this function 

 is abnormal the properties of the resulting product milk may 

 also be and often are abnormal. Any condition which materially 

 disturbs the physiological functions of the animal, therefore, is 



