THE VILLAGE MILK PLANT 



equipped milk house; and, since cleanliness is the most 

 important consideration, the factors of prime importance 

 in the milk house are sanitary construction and a small 

 upright boiler to furnish an abundant supply of hot water 

 or steam for cleansing and sterilizing. 



EQUIPMENT OF THE PLANT. 



The equipment of a small dairy may vary between 

 wide limits, depending upon size, prosperity, grade of 

 milk produced, and the individuality of the owner. 



Cooling the Milk. The milk may be cooled by setting 

 the cans in a tank of water, or an expensive cooling appara- 

 tus may be used. Between these extremes are numerous 

 coolers adaptable to all conditions. 

 Whatever method of cooling is em- 

 ployed, it is extremely important that 

 the milk be cooled at once after it has 

 been drawn from the cow. 



Bottling. Bottles may be filled by 

 pouring from a pitcher or spouted can, 

 or a modern bottle -filling machine may 

 be used. Many small dairymen use a 

 large can similar to a small weigh can, 

 but having one or two small faucets, 

 under which bottles are placed for fil- 

 ling. Superior to this, but more costly, 

 is the filler with the automatic cut-off 

 valve, that insures having the bottles 

 filled to the right point and prevents 

 overflowing. When bottles are filled 

 in this way there is no milk spilled on the outside of the 

 bottle. The bottle is filled to such a point that the cap 

 may be placed upon it without dipping it into the milk. 





FIG. 9. Circular disk 

 milk cooler. 



