HANDLING OF MILK AND CREAM 



in 



germs, will get into the fresh milk. The milk room ought not to 

 be used for any other purpose than to handle the milk, and should 

 contain nothing that is not required in handling milk. 



When milk is to be shipped in cans, the following utensils are 

 essential : 



Milk pails. 



Receiving tank or cans. 



A strainer. 



A cooler or aerator. 



A collecting can. 



Shipping can with all seams flushed with solder. 



A tank for washing purposes. 



A tank for immersing cans in cold water. 



Also washing soda or soap powder, brushes to scrub utensils and inside of 



cans, and cheesecloth for straining purposes. 

 Pure hot and cold water, and steam if business is conducted upon a large 



scale. 



Method of Handling Milk To Be Shipped in Cans 



Cooling the Milk. — I cannot agree with such authorities as 

 Dr. Chapin, of New York (than whom no one has done more to 

 introduce clean milk into that metropolis), when he says on page 

 131 in his book on " Infant Feeding " : " For cooling the milk to 

 best advantage a can placed in ice water is better than the com- 

 mercial coolers." 



Clean milk calls for milk cooled to below 50° F. with an hour. 

 This will not be accomplished by placing milk warm from the 

 cows into large cans and then immersing the cans in ice water, un- 

 less by constant stirring of the milk in each can. Warm milk 

 placed in quart bottles and immersed in ice water can be cooled 

 properly — that is, to 45 ° F. — within the hour. When milk is ob- 

 tained from cows giving milk varying greatly in composition, as is 

 usually the case, it must be thoroughly mixed before bottling. 

 But, inasmuch as half an hour or more is commonly required to 

 milk sufficient milk to mix, and inasmuch as one cannot keep 



