160 BUTTER-MAKING. 
plan to dampen a cloth, and wipe off the cow’s udder and sides 
each time previous to milking. The milker should never 
wet his hands while milking. Dust should not be stirred up 
in the barn during milking, as the dust particles carry with 
them a large number of undesirable germs. When these settle 
in milk they are likely to produce taints. If cloth strainers 
are used they should be kept scrupulously clean. It is advis- 
able not to use them at all, as good sanitary wire-gauze strainers 
are inexpensive. 
Progeny of a 
single germ in © 
twelve hours 
Fic. 96.—Showing the efiect of cooling milk on the growth of bacteria. The 
beneficial results of early chilling are readily apparent. (From Bul. 62, 
Wis.) 
Tf these conditions are complied with, and the separator 
is kept in a good clean condition, the milk will have compara- 
tively few germs in it. Some germs, however, will enter the 
milk, and in order to keep them from developing, it is essential 
to cool the cream or milk immediately. Low temperature 
retards and practically prevents the development of germ life. 
It is a well-known fact that when milk is kept cool, it will 
remain sweet much longer than if kept at a high temperature. 
Never mix two milkings or skimmings unless both are well 
cooled first. In order to cool cream quickly, it should be 
stirred during cooling. The ordinary four-gallon shot-gun cans 
are good and suitable for keeping milk and cream. They have 
a large cooling surface in proportion to their cubical content. 
