MII<K SUPPLY 49 



all milk utensils thoroughly after use ; keep them in a clean place 

 between milkings. Do not store the milk on the farm in cans 

 that have not been washed by the factory. 



8. Stables. Whitewash the stable twice every year and re- 

 move manure daily. (Some condenseries furnish spray pumps 

 for applying whitewash.) 



Inspection of Milk at the Condensery. At the condensery 

 the milk is subjected to rigid inspection by a man who is, or 

 should be, an expert on milk inspection ; every can is examined. 

 Warm milk and milk that is tainted, or smells slightly sour 

 should be rejected. 



Inspection of Milk by Sense of Smell and Taste. In most 

 cases the milk is inspected with reference to odor. The inspector 

 quickly raises the cover of each can to his nostrils. The odor in 

 the cover is typical of that in the can. If it is "off," the can- is 

 rejected. An experienced man on the platform can, by the use 

 of this method, tell with much accuracy, whether the milk should 

 pass or not. 



Inspection of Milk According to its Temperature. The 

 temperature is also noted. This need not be done with the ther- 

 mometer in each case. By placing his hand on the body of the 

 can, or by noting the warmth of the air and odor in the cover 

 immediately after removing it, or by the presence or absence of 

 small particles of butter floating on the surface of the milk, the 

 inspector can readily tell if the milk has or has not been properly 

 cooled. A correct thermometer should always be on the plat- 

 form for guidance. 



Inspection of Milk by the Use of Acid Tests. Since the 

 degree of acidity, or the sweetness of the milk, is one of the 

 chief factors that determines its fitness for condensing purposes* 

 tests that rapidly and accurately determine the per cent of lac- 

 tic acid in the fresh milk, are of great service. 



Some concerns have adopted a definite acid standard of milk, 

 rejecting all milk containing more than the maximum per cent 

 of acid of their standard, and they test every can of milk received 

 with an acid test. This method insures sweet milk in the fac- 



