CHAPTER II 

 Milk Supply and Creamery Products 



In the first chapter the composition of cow's milk 

 and the nature of its constituents have been considered, 

 the most important tests for its richness and purity 

 have been described, and the ferments have been men- 

 tioned which instigate changes for good or for bad, 

 together with the means at disposal for regulating their 

 activity. To use these means intelligently in handling 

 milk and its products is the key to the dairyman's 

 success. 



We shall now briefly consider the various steps that 

 are of importance in modern dairy industry. 



MILK SUPPLY 



In the first place, the farmer must furnish pure, clean, 

 unadulterated milk, fresh from the cow and cooled 

 immediately after milking. His cows must be healthy. 



Bovine Tuberculosis. — Many milk-cows, for the very 

 reason that they have been bred with the one purpose 

 in view of turning all their food into milk and wasting 

 as little as possible in building up the body, are more 

 or less weak-chested and apt to suffer from tubercu- 

 losis. Unless this disease is so far advanced as to 

 affect the general health of the cow, or it has spread 

 to the milk organs, the udder and the teats, it is not 

 so dangerous as has heretofore been supposed. It is 

 now held by the great majority of physicians that 



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