44 Milk Supply 



3. Lactation Period. — Reject all milk from cows less than 

 thirty days before, and of the first seven days after calving. 



4. Milkers and Milking. — Milk with clean, dry hands into 

 clean utensils and remove the milk to the milk room immediately 

 after drawn. 



5. Straining. — Strain the milk in the milk room through a 

 fine wire mesh strainer (80 to 100 meshes to the inch). Do not use 

 cloth strainers. 



6. Cooling. — Cool the milk to 60 degrees F. or below and 

 keep it at that temperature until it reaches the factory. Do not mix 

 the warm morning's milk with the cold night's milk; cool the 

 morning's milk before mixing, or send it to the factory in separate 

 cans. 



7. Care oe Utensils. — Rinse with cold water, wash with 

 warm water and washing powder, and rinse with boiling water all 

 milk utensils thoroughly after use; keep them in a clean place be- 

 tween milkings. Do not store the milk on the farm in cans that have 

 not been washed by the factory. 



8. Stables. — Whitewash the stable twice every year and re- 

 move manure daily. (Some condenseries furnish spray pumps for 

 applying whitewash.) 



Inspection of Milk at the Condensery. — At the condensery 

 the milk is subjected to rigid inspection by a man who is, or should 

 be, an expert on milk inspection ; every can is examined. Warm milk 

 and milk that is tainted, or smells slightly sour should be rejected. 



Inspection of Milk by Sense oe Smell and Taste. — In most 

 cases the milk is inspected with reference to odor. The inspector 

 quickly raises the cover of each can to his nostrils. The odor in 

 the cover is typical of that in the can. If it is "off," the can is 

 rejected. An experienced man on the platform can, by the use of 

 this method, tell with much accuracy, whether the milk should pass 

 or not. 



Inspection oe Milk According to its Temperature. — The 

 temperature is also noted. This need not be done with the ther- 

 mometer in each case. By placing his hand on the body of the can, 

 or by noting the warmth of the air and odor in the cover immediately 

 after removing it, or by the presence or absence of small particles 



