60 SCIENCE AND PRACTICE OF DAIRYING. 



udder, as is believed by Von Rueff. Force in such a case will never help 

 matters. Many cows have warts on the teats, which increase the difficulty 

 of milking. It is asserted that when the warts are injured, the blood 

 flowing from them may cause formation of new warts where the blood falls 

 and dries. 



26. Treatment of Milk after Milking. After milking, everything 

 depends on treating the fresh milk in such a way that it may 

 undergo the least possible change before it is used or manufactured. 

 For this purpose care ought to be taken to provide the conditions 

 most favourable for its keeping. The milk should be removed as 

 quickly as possible from the byre, and from any buildings in im- 

 mediate communication with it, and should be placed in a room 

 with pure fresh air. If it is not to be immediately used, it should 

 be at once strained and cooled quickly to at least 12 C. The lower 

 the temperature to which it is cooled and kept at, the better will it 

 keep. If there be no ice to effect this, the keeping power of the 

 milk may be improved by Pasteurizing, a process well suited for 

 milk designed for consumption, which has to be kept for some time 

 before it is used. It cannot be doubted, however, that the spontan- 

 eous coagulation of milk is delayed by Pasteurizing, and at ordinary 

 temperatures, only takes place, on an average, twenty-four hours 

 later than in the same milk which has not been Pasteurized, but 

 which has been otherwise subjected to the same treatment. More- 

 over, the practical carrying out of this process may be regarded 

 as very unreliable. Especially is this the case if the hot milk, 

 when removed from the Pasteurizing apparatus, to be cooled down 

 to the necessary temperature of at least 12 C., comes into contact 

 with air heavily laden with spores of ferments. 



The addition of chemicals, so-called "preservatives" to milk, 

 such as bi-carbonate of soda, boracic acid, salicylic acid, peroxide of 

 hydrogen, &c., is, under all circumstances, to be emphatically con- 

 demned on principle. The two first-named preservatives act only 

 temporarily, by neutralizing the free acid present in the milk, and 

 by dissolving some of the coagulated caseous matter, but instead of 

 arresting the lactic fermentation, tbey actually help it. The other 

 preservatives exert an antiseptic property. 



In various places the creaming of milk by means of the centrifugal 

 separator, and also the cooling of warm milk fresh from the cow, is allowed 

 to take place in the byre itself, or in some room in immediate connection 



