MILK-PLANT OPEEATIOlSr. 3 



In large cities there is a wide variation in the age of the milk 

 received at the plants. Figures obtained from the principal dealers 

 in five cities on the age of tlie milk when received showed variations 

 of from 2 to 48 hours, a large proportion being from 12 to 24 hom-s old. 



The milk-plant manager should arrange to have the milk reach the 

 plalit as fresh as possible. He is, of course, dependent on train 

 schedules. At some small plants near the source of production it 

 may be advisable to receive the milk twice a day, as it can be kept 

 cold at the plant more easily than at the farm. 



GRADING, SAMPLING, AND TESTING. 



Milk should be dumped and weighed as soon as received. Each 

 can of milk must be examined to determine its condition. (Fig. 2.) 



Fig. 2.— Inspection of milk on arrival at plant. 



This may be done by smelling or tasting, and milk with objectionable 

 flavors or odors should, of course, be rejected. Fingers or hands 

 should never be put into milk. Spoons used for tasting should be 

 rinsed thoroughly and sterilized after each use. 



As soon as the milk is dumped into the wei^h can a sample should 

 be taken for the butterfat test. It is to the interest of both dealer 

 and producer to have the sample properly taken and the testing 

 properly done. (Fig. 3.) This question is of special importance, 

 as more milk is now bought on butterfat basis than formerly. A 

 difference between the test at the country receiving station and at the 

 city plant indicates inaccuracy at one place or the other. 



At small plants where the milk is dumped from the cans directly 

 into the pasteurizing vat, it may be weighed in the cans. Where this 

 is done a sample should be taken from each can, and care must be 

 taken to mix the milk in the can thoroughly before taking the sample. 

 Much more satisfactory results are obtained by the use of the weigh 



