FARM DAIRYING 



some machines do good skimming at a lower tem- 

 perature, but there is always a risk of losing cream 

 when the temperature of the milk is low. 



Should the milk supply become so small that it 

 seems hardly worth while starting up the ma- 

 chine, the night's milk may be held till the morn- 

 ing; but, to preserve the quality, it should be 

 quickly cooled, as soon as milked. This held-over 

 milk should have the cream well stirred in and 

 be heated to lOO degrees or over; for no 

 harm, but really good, results from having the 

 milk hot. Run it through after the morning's 

 milk has been separated. This practice has its 

 disadvantages. The extra handling of the milk 

 tends to an extra loss of the fat, and the quality 

 of the cream may suffer. It is to be recommended 

 only in case of a very small supply. 



There is one point that must be emphasized. 

 The machine must he thoroughly cleaned after 

 each time of using. First, rinse the parts which 

 have come in contact with the milk in lukewarm 

 water. Then wash in hot water In which some 

 washing powder has been dissolved. Use the 

 brushes provided by the manufacturers to clean the 

 different parts. Rinse In scalding water, and place 

 on a rack to drain and dry. Never use a drying 

 cloth, the hot water, should be sufficient. 



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