CHAPTER XL 



SIIiri'ING MILK AXD CKiiAM. 



The essential thin^Qs in shipping- milk and cream are 

 cleanliness and low temperature. It is possihle to keep 

 milk and cream in ,Q:nod condition for two or three days, 

 if produced and handled under cleanly conditions and 



DOUBl! 

 NECI 



5^" 



SOLID 

 vuirE 



LOCK 



JOINT 



c 





rig. 'JiJ. Milk Can. 



Fig. 30.— Felt Jacket on Can. 



cooled flircctly after milking to 40° F. or below. This 

 low temperature must be maintained when long keeping 

 quality is desired. Every dairy should be provided with 

 a good ice box or refrigerator, into which milk and cream 



78 



