136 THE CREAMERY PATRON'S HANDBOOK. 



chilling of milk is very beneficial; it improves the flavor and hastens 

 the separation of cream. 



.There are many good milk coolers on the market and in making a 

 selection the purchaser should be sure to get one that has capacity enough 

 to thoroughly and quickly chill all the milk run over it. The cooler should 

 never be crowded with too much milk. 



KEEP NIGHT AND MORNING'S MILK SEPARATE. Never mix warm 

 milk with cold milk as this will spoil both. The morning and night's milk 

 should be kept in separate cans until thoroughly cold. The cans of milk 

 must be loosely covered and kept in a perfectly clean place protected from 

 dirt and bad odors. In winter the milk should not be allowed to freeze 

 and in summer it must be kept sweet without the use of any kind of pre- 

 servative. In some states there are strict laws against the use of preserva- 

 tives in milk. 



DELIVERING THE MILK. During transportation the cans of milk must 

 be filled to prevent churning and must be closed with tightly fitting covers 

 and jackets or a canvas placed over them as a protection from dust, mud 

 or rain. These coverings will aid in keeping the milk cool in extremely 

 hot weather and in winter they may prevent the milk from freezing. 



Milk ought to be below sixty degrees Fahenheit when delivered to a 

 factory or to any other buyer, and the nearer fifty degrees, the better for 

 the milk, as this indicates that it has been thoroughly cooled at the farm. 



Buttermilk should not be returned in the sweet milk cans as the sour 

 taint is very hard to remove from them. 



WASHING CANS, PAILS, STRAINER CLOTHS AND TINWARE. All efforts 

 to produce clean milk that will keep sweet for a reasonable length of time 

 are useless if the pails, cans, etc., are not faithfully washed and scalded 

 every day. After emptying the milk the cans should be rinsed with cold 

 water, then scrubbed with frequent changes of warm water, using a brush 

 to clean all the seams and cracks inside and outside the cans; they should 

 then be rinsed with scalding hot water and set to dry in the sun, if possible, 

 but protected from dust. Tinware should not be wiped dry with a cloth, 

 but scalded with boiling hot water. All the joints and corners in pails 

 and cans should be filled smooth with solder, as before stated, and those 

 having rusty iron spots ought not to be used as these places may caure 

 taints in the milk. One of the hardest taints to remove from cans is that 

 caused by allowing milk to sour therein. The cans should be emptied 

 and cleaned as soon as they are returned to the farm, and left to dry and 

 air in some clean place. 



INSPECTION. When a can of milk is emptied the last quart should be 

 as free fro'n sediment as the first. There will be no dirt in the bottom of 

 cans if the milking has been cleanly and the cans have been protected from 

 dust. 



Both the odor and taste of milk should be pure and sweet when the 

 can cover is first removed; perfectly sweet milk will have an acidity of 



