The Bottling of Milk 



out by keeping the food and the odor away 

 from warm milk, and by feeding such foods 

 several hours before or just after milking. 

 Odors will be removed by aeration, but the 

 milk must be aerated warm. And in per- 

 forming aeration the dairyman should 

 assure himself that the removal of odors by 

 such exposure does not become a greater 

 evil through the introduction of countless 

 bacteria and the absorption of the prevalent 

 odor of the place where the aeration takes 

 place. 



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