48 MiivK SUPPLY 



cows within the first seven days after calving, or from cows 

 otherwise in abnormal condition. Such milk is often abnormal 

 in its chemical properties, and, when subjected to high tempera- 

 tures, undergoes changes that make its manufacture into a mar- 

 ketable condensed milk difficult. 



Control of Quality. Every well managed milk condensing 

 factory plays the part of an educator in the production of sani- 

 tary milk. The condensery usually issues a set of rules, setting 

 forth specifically the conditions under which the milk coming 

 to the factory shall, or shall not be produced. Copies of these 

 rules, which are generally a part of the contract, are placed in 

 the hands of all patrons. The condensery employs one or more 

 dairy inspectors whose business it is to see that the rules are 

 rigidly enforced. These rules cover, in general, the following 

 principal points: 



1. Cows. The milk must come from healthy cows. Milk 

 from cows that are diseased, or that have a diseased udder, or 

 that are otherwise in poor physical condition, will be rejected. 



2. Feed and Water. Do not feed weeds, roots, or other feed 

 stuffs possessing strong and obnoxious odors,' such as onions, 

 garlic, turnips, cabbage, wet distillery slops, decayed, musty or 

 sour silage, or other fermented feed. 



3. Lactation Period. Reject all milk from cows less than 

 thirty days before, and of the first seven days after calving. 



4. Milkers and Milking. Milk with clean, dry hands into 

 clean utensils and remove the milk to the milk room immediately 

 after drawn. 



5. Straining. Strain the milk in the milk room through a 

 fine wire mesh strainer (80 to 100 meshes to the inch). Do not 

 use cloth strainers. 



6. Cooling. Cool the milk to 60 degrees F. or below and 

 keep it at that temperature until it reaches the factory. Do not 

 mix the warm morning's milk with the coljd night's milk; cool 

 the morning's milk before mixing, or send it to the factory in 

 separate cans. 



7. Care of Utensils. 'Rinse with cold water, wash with 

 warm water and washing powder, and rinse with boiling water 



