236 MANUAL OF MILK PRODUCTS 



deliver whole milk. There is no good reason for this, since it is 

 easier to give the small volume of cream the proper care than 

 it is the entire quantity of milk. 

 Directions for care of cream on the farm. 



Farrington 1 states the conditions for the production of good 

 cream on the farm as follows : 



"1. Place the separator on a firm foundation in a clean, 

 well-ventilated room where it is free from all offensive odors. 



"2. Thoroughly clean the separator after each skimming; 

 the bowl should be taken apart and washed, together with all 

 the tinware, every time the separator is used ; if allowed to 

 stand for even one hour without cleaning there is danger of 

 contaminating the next lot of cream from the sour bowl. This 

 applies to all kinds of cream separators. 



"3. Wash the separator bowl and all tinware with cold 

 water and then with warm water, using a brush to polish the 

 surface and clean out the seams and cracks ; finally scald with 

 boiling water, leaving the parts of the bowl and tinware to dry 

 in some place where they will be protected from dust. Do 

 not wipe the bowl and tinware with a cloth or drying towel; 

 heat them so hot with steam or boiling water that wiping is 

 unnecessary. 



"4. Rinse the milk-receiving can and separator bowl with 

 a quart or two of hot water just before running milk into the 

 separator. 



" 5. Cool the cream as it comes from the separator or imme- 

 diately after, to a temperature near 50 degrees F. and keep it 

 cold until delivered. 



" 6. Never mix warm and cold cream or sweet and slightly 

 tainted cream. 



" 7. Provide a covered and clean water tank for holding the 

 cream cans, and change the water frequently in the tank so that 

 the temperature does not rise above 60 P]. A satisfactory ar- 

 1 Wis. Bui. 129. 



