106 PROFITABLE DAIRYING 



Many believe that it is unnecessary to cool the 

 cream, inasmuch as the butter maker will have 

 to sour it anyway. It must be remembered that 

 he should have control of the ripening process 

 in order to make a uniform product from day 

 to day. Even if the cream does not become 

 sour, it ought not to stand longer than forty- 

 eight hours, for the reason that many organisms 

 develop in cream held at a low temperature and, 

 unfortunately, such organisms have the property 

 of imparting a very bitter flavor to the cream, 

 which in turn is transmitted to the butter. 

 Cream should be delivered to the factory sweet 

 and clean if we expect the butter maker to pro- 

 duce and place on the market an article that will 

 bring the highest market price. 



Other sources of contamination. There are 

 other sources of contamination that should be 

 guarded against. One of these is uncleanly 

 habits on the part of the milker. It is desirable 

 that he be attired in clean overalls and jacket; 

 these need not be expensive and can be slipped 

 on just before milking. The hands of the milker 

 should be washed clean and thoroughly dried 

 before he begins his work. It is understood by 

 all practical dairymen that a cow should be 

 milked with "dry" and not with wet hands. 

 Many have acquired the habit of milking "wet," 

 as it is usually termed, and it may be hard for 



