224 CREAMERY BUrTER MAKING 



barrel here shown is filled with cold water which circu- 

 lates, as it flows from the barrel, between the two tin 

 surfaces of the cooler over which the milk flows in thin 

 sheets, thus cooling- it to within five degrees of the tem- 

 perature of the water. 



Fig. 68. — Skim-milk pasteurizer. 



The ordinary method of cooling milk in ten gallon cans 

 by setting them in a tank of cold water is too slow. The 

 result is that during the summer months milk frequently 

 arrives at the creamery sour or nearly so. 



All milk should be strained through absorbent cotton. 

 A strainer consisting of a few thicknesses of cheese cloth 

 is of little value. 



Milking utensils, such as pails, cans and dippers, 

 should be thoroughly washed and scalded after which 

 they are placed in direct sunlight. 



Pasteurization of Skim=milk. To secure the greatest 

 feeding value of skim-milk it must be fed sweet. During 

 the summer months skim-milk as it is ordinarily returned 

 from creameries, keeps sweet but a short time, a fact 

 which has compelled many a farmer to purchase a hand 

 separator and separate the milk at the farm. 



