CARE OF MILK BY PATRONS. 149 



should agitate the milk that is already cooling, 

 and in this way it is nearly all cooled when the 

 milking is done. 



Do not mix. The night's and morning's milk 

 should not be mixed; it should be kept in sep- 

 arate cans. If from any cause it is necessary 

 to mix the two milks they should be thorough- 

 ly cooled first. The Elgin condensed-milk fac- 

 tories require their milk to be cooled quickly 

 to 55 deg. and to be delivered at the factory at 

 a temperature of 60 deg. or below. This is an 

 important part of the patron's work, as the 

 creamery cannot make fine butter out of bad 

 milk. It is a part of the work that patrons are 

 inclined to neglect, and they apparently think 

 that if their milk passes the weigh can they are 

 all right. They are half right, as the man at 

 the weigh can should not receive milk that is 

 not all right. 



Return bad milk. It should be returned to 

 the patron as often as is necessary to teach him 

 that bad milk will not pass. The creamery 

 man must do this to protect himself and the 

 other patrons, as one patron's bad milk would 

 act as a ferment for the whole vat of milk and 

 there would be off-flavored butter, making a 

 loss for some one and a loss of reputation to 

 the man operating the creamery, as poor butter 

 will not pass on the good reputation of the 

 maker. 



