56 



COLOSTRUM. 



The first milk after parturition is usually thick ish and bloody 

 or orange-yellow in colour. This milk is laxative in effect and 

 shqudd be given to the calf. It is not usually used as human food 

 and where milk is being sent to factory or city, that from the newly 

 calved cow should not be included in shipment until after the third 

 day from parturition. 



PRESERVATION OF MILK. 



In the process of milking a greater or lesser number of bacteria 

 find their way into the milk. While some of these are not harmful, 

 the greater number are and the dairyman's aim, as soon as the milk 

 is drawn from the cow, should be to make conditions for the growth 

 of these as unfavourable as possible. 



The temperature at which most of theso organisms grow best, 

 * known as their optimtutm temperature, is about 95 F. which is a 

 little above the temperature of milk as it comes out of the udder. 

 As soon, therefore, as the milk can be cooled down to a temperature 

 which does not favour the growth of these organisms 45 to 50 

 F. the better it will be. 



The methods of cooling down are many and varied, and must 

 necessarily be according to the conveniences of the place. One of 

 the best methods is the use of a tank containing iced water. As 

 soon ae taken from, the cow, the milk is placed in a can standing in 

 the water in this tank and then covered at once. Care has to be 

 taken that the level of the water on the outside of the can is higher 

 than the level of the milk within, else a layer of milk at the top 

 will not be properly cooled. If there is a great quantity of milk 

 to be cooled, the water may have to be renewed, or it may be kept 

 cool by placing within the tank a block of ice. 



Whatever method of cooling is adopted, care should be taken to 

 have it done in a clean, sanitary building which is apart from tJtie 

 cow shed, and remote from any offensive odoturs which might be 

 readily absorbed by the milk. It is 'only by properly cooling the 

 milk to a temperature at which the unfavourable organisms cannot 

 grow, and doing it in a clean sweet place, that milk can be kept for 

 any length of time and put on the market in good condition. 



MILK UTENSILS. 



Ease of cleaning is the first requisite of milk utensils, and in 

 this regard there are several things to be considered. In the first 



