HANDLHIG MILK. -> < 



lie in. -iy with some reason blame the operator if the result 

 is not right. But luitter and cheese makers are too 

 often expected to turn out first-class products from sec- 

 ond or third class milk a task impossible to perform. 

 With good milk and proper facilities, there is no valid 

 excuse for failure. 



The first object is the production of good milk. This 

 is of prime importance. Without it, the after product 

 must of necessity be inferior. The next object is to pre- 

 serve the milk in its best condition, all through the 

 handling, in order to reach the best results. Milk is 

 often spoiled in the handling. Hence care and judgment 

 must be exercised to maintain the proper conditions to 

 the end. 



COMPOSITION OF MILK. 



Few understand the delicate and complex nature of 

 milk. It is a compound of man} 7 ingredients; and if any 

 one of these is disturbed, it affects the whole. Their 

 union is very weak and unstable, and liable to be broken 

 by many influences. To give a clearer idea of the com- 

 position of milk, we copy the following diagram, pre- 

 pared by Dr. E. Lewis Sturtevant, Director of the New 

 York Agricultural Experiment Station: 



