FARM DAIRYING 397 



grade butter cannot be made from milk which has not been 

 drawn and cared for under clean conditions. The value of 

 butter is largely dependent on its flavor, and this is determined 

 primarily by the microorganisms which get into the milk and 

 cream before the butter is made. Butter-making actually 

 begins with the milking processs, and in order to obtain good 

 results, the body of the cow should be kept clean, the udder 

 and flank wiped with a damp cloth just before milking, and the 

 milk drawn into a small-topped pail, in order to prevent dust 

 and bacteria falling into the milk. The condition of the dairy 

 utensils is of the greatest importance. A good method for 

 cleaning the utensils is as follows : 



1. Rinse with lukewarm water to remove the larger part of 

 the milk. 



2. Wash thoroughly with hot water and a good washing 

 powder. It is desirable to use a brush for this process. 



3. Thoroughly rinse with clean, hot water. 



4. Scald with boiling water or, if steam is available, subject 

 them to steam in a closed chamber for at least thirty minutes. 

 The utensils can be very satisfactorily sterilized by the use of 

 boiling water if care is taken to see that it is actually boiling 

 when used. This process is essential in order to remove the 

 bacteria which adhere to the surfaces of the utensils. Special 

 care should be taken with the strainer cloth. 



Method of creaming. 



Several methods for separating the cream from the skimmed 

 milk are in use on the farm. The older methods, such as the 

 shallow pan and the deep setting and the water dilution, may 

 be used successfully under proper conditions. It is probable, 

 however, that the centrifugal separator will, in most cases, 

 give more satisfactory results. The advantages of this method 

 of creaming are summarized by Guthrie as follows : 



"1. Fewer utensils are used unless there are only one or two 

 cows in the dairy. 



