HANDLING MILM. 5o 



around, it. The milk, as fast as drawn, should be re- 

 moved from the place of milking, lest it absorb odors 

 from the droppings, the breath, or the exhalations from 

 the cow's body or even from the sweat and grime of the 

 person and clothes of the milker for milk is extremely 

 sensitive to the.'-e influences. It is much more so than is 

 popularly supposed, and should be put in a sweet atmos- 

 phere as soon as possible when drawn. Fine fancy 

 goods, with the most delicious and delicate flavor, cannot 

 be made from milk that has been exposed to the influence 

 of a foul atmosphere. 



KEEP OUT THE DIET. 



So, also, great care should be taken to keep out all 

 hairs, dirt and filth of every kind. If permitted to get 

 into the milk, filth cannot be entirely strained out, and 

 hence some of its odors and flavors w r ill linger in the 

 fats of the milk and appear in the product munufactured 

 from it. The indispensable necessity for clean utensils 

 has already been mentioned. Filth from this source will 

 not only affect odor and flavor, but is quite likely to con- 

 tain the germs of ferment which will multiply in the 

 milk and product, and eauso disastrous results. With a 

 clean can, clean pails and clean hands, begin the task of 

 milking by brushing off all loose materials from the 

 cow's side that may rattle down into the pail, carefully 

 brush and clean the udder and teats, and then place the 

 pail between your knees in a way to prevent the cow 

 putting her foot into it, or upsetting it, if she should 

 move about nervously, or be suddenly startled which 

 should not be permitted if it is possible to avoid it. 



