134 



THE CREAMERY PATRON'S HANDBOOK. 



STAR MILK COOLING SYSTEM. 



regularly and one found to contain rusty iron or decayed wood ought to 

 be repaired or replaced. Fresh water should be pumped daily if the cows 

 are watered at the stable. Two water tanks are sometimes provided at 

 dairy farms and a milk-house built over one of them. The water is 



pumped by a wind-mill through the milk- 

 house tank containing the cans of milk 

 and then passes on to the stock watering 

 tank, This makes a very satisfactory ar- 

 rangement for keeping the milk cool when 

 the wind blows, but when there is no wind 

 the water must be pumped some other way. 

 Such a milk-house should be well ventilated 

 and kept clean. The water tanks ought to 

 be regularly scrubbed so that the cows may 

 always be supplied with an abundance of 

 pure, clean water. 



STRAINING MILK. If a covered milking 

 pail has not been used, the milk must be 

 poured through a cloth strainer made of cot- 

 ton flannel or 

 of four thick- 

 nesses of cheese cloth. A wire gauze strainer 

 is not sufficient, and when the milk is dirty 

 or a large amount of it is strained, the cloth 

 should be changed as soon as any accumu- 

 lation of dirt from the milk is noticed on the 

 strainer. Milk should never be strained in 

 the stable. 



AERATION OF MILK. Milk is benefited 

 more from mixing pure air with it as soon 

 as possible after milking than from almost any 

 other method of handling. The flavor is es- 

 pecially improved by aeration, and when the 

 milk is also suddenly cooled at this time it 

 will keep sweet much longer than milk 

 which has not received this treatment. 



A great many good milk aerators are on 

 the market. A certain amount of aeration 

 may be obtained by dipping the milk with a 

 long-handled dipper, lifting it high in the air CHEESE FACTORY OAK. 

 and -pouring it into the can again. This dipping should be repeated occa-. 

 sionally for an hour or more after milking, but as it is not so thorough 

 and takes more time than pouring the milk over an aerator and cooler 



