i8 DAIRYING 



CARE OF MILK AFTER MILKING. 



693. Milk should be removed from the stable immediately 

 after milking and not poured into cans standing behind the cows. 

 When a clean milk room is built at one end of the stable, em-li 

 pailful of warm milk may be poured into a funnel which is con- 

 nected by a spout to milk cooler and cans on the other side of 

 the partition, separating the milk room from the stable. A better 

 way, however, is to remove the milk at once to an adjoining milk 

 house. 



694. Milk strainers ought not to be necessary and the cov- 

 ered milk pail is helping to discard the strainer, but when used, 

 these, if made of cheese cloth or of flannel, should be boiled after 

 washing and protected from dust while drying. A dirty strainer 

 may introduce many bacteria into the milk. Swiss cheese makers 

 forbid the use of strainers at the farms as experience has shown 

 that a more satisfactory milk is obtained when strainers are not 

 used. 



695. Cooling milk immediately after milking improves its 

 flavor and checks the growth of any bacteria that may be present 

 in the milk. A temperature of 50 F. and lower is unfavorable 

 for the growth of nearly all bacteria, but as soon as the tempera- 

 ture is 60F. bacteria begin to grow and develop rapidly between 

 this temperature and 90F. 



The warm milk fresh from a cow should be cooled at once 

 to 50F. and kept at near this temperature until delivered to the 

 consumer. 



696. There are three general methods of cooling milk di- 

 rectly after milking. First, by frequent stirring and dipping the 

 warm milk in a can set in cold water. This is often too slow as 

 the water may not be cold enough and the milk not stirred fre- 

 quently enough to reduce the temperature fast enough to be of 

 much help in keeping it sweet. 



Second, by pouring the milk into a cylinder the bottom of 

 which is punched with holes about the size of a pin ; then by 

 holding this a few feet above the can, the milk flows in fine 

 streams through the air to the can below. This cools the milk 



