160 BUTTER-MAKING. 



plan to dampen a cloth, and wipe off the cow's udder and sides 

 each time previous to milking. The milker should never 

 wet his hands while milking. Dust should not be stirred up 

 in the barn during milking, as the dust particles carry with 

 them a large number of undesirable germs. When these settle 

 in milk they are likely to produce taints. If cloth strainers 

 are used they should be kept scrupulously clean. It is advis- 

 able not to use them at all, as good sanitary wire-gauze strainers 

 are inexpensive. 



I>rogeny of a 

 single germ in 

 twelve hours 



FIG. 93. Showing the effect of cooling milk on the growth of bacteria. The 

 beneficial results of early chilling are readily apparent. (From Bui. 62, 



Wis.) 



If these conditions are complied with, and the separator 

 is kept in a good clean condition, the milk will have compara- 

 tively few germs in it. Some germs, however, will enter the 

 milk, and in order to keep them from developing, it is essential 

 to cool the cream or milk immediately. Low temperature 

 retards and practically prevents the development of germ life. 

 It is a well-known fact that when milk is kept cool, it will 

 remain sweet much longer than if kept at a high temperature. 

 Never mix two milkings or skimmings unless both are well 

 cooled first. In order to cool cream quickly, it should be 

 stirred during cooling. The ordinary four-gallon shot-gun cans 

 are good and suitable for keeping milk and cream. They have 

 a large cooling surface in proportion to their cubical content. 



