316 THE HANDBOOK FOR PRACTICAL FARMERS 



Utensils. — All utensils used in milk production and handling 

 should be washed and sterilized after each use. Unsterilized 

 milk pails, milk cans, strainers, etc., h^ve been found to be one 

 of the greatest sources of contamination. Directions for ster- 

 ilizing utensils are given on page 



Separating the cream. — Where the cream is to be separated 

 from the milk, the milk is put through the separating process 

 immediately after straining. This makes it possible, where a 

 centrifugal separator is used, to feed the skim milk to calves or 

 other stock while it is still warm. For details see pages to 



Gravity separator. — Where only a small amount of cream is 

 handled, it is often separated by gravity. The cream is placed 



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Fig. 166. — Plan of a milk house for a medium size dairy farm. Dimensions 

 10 feet by 8 feet 6 inches high in front and 6 feet 6 inches in rear. Out- 

 side covering should be building paper and sheathing or weatherboarding. 



in deep cylindrical cans and the cans placed in cold water until 

 the cream has risen to the top. This process usually requires 

 from twelve to fifteen hours. 



The milk house. — A milk house provides a place where dairy 

 products may be handled in a sanitary manner. In planning 

 such a house, avoid having rough surfaces and ledges where 

 dirt may lodge. Windows and ventilators are of great impor- 

 tance in keeping the air fresh, and in sunmier all doors and 

 windows should be screened. Plenty of water must be available 

 and may be supplied by a regular water system or from an 

 elevated tank fed by a mndmill or engine. 



Steam or hot water is very necessary for washing and steriliz- 



