FARM DAIRYING 



Warm milk should not be mixed with that 

 already cooled, if it can be avoided. If at all 

 possible, it should be sent in separate cans. If it 

 be necessary to mix night's and morning's milk, 

 the best plan is to cool the morning's milk also. 

 If there be not time to do this, the evening's milk 

 should be cooled to at least 60 degrees. It is 

 quite possible to have excellent milk delivered by 

 this last method, where cleanliness is observed, 

 and the night's milk well cooled. 



The aeration of milk is something that is not 

 recommended to be generally practised. Practi- 

 cal experiments have revealed the fact that expos- 

 ing the milk to the air by dipping, pouring, or 

 running it over an aerator, even in apparently 

 good surroundings, increases the number of unde- 

 sirable bacteria, and is one of the causes of gassy 

 curds. 



Cooling the milk immediately after or during 

 milking, with as little exposure to the air as pos- 

 sible, and putting the lids on the cans, is recom- 

 mended by our Chief of the Dairy Division. 



Where ice or cold water cannot be obtained or 

 where a can of milk has to be left in a place where 

 water and ice cannot be conveniently used, a wet 

 cloth — preferably flannel — wrapped around the 

 can is an aid in keeping the milk cool. It is best 

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