322 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



5. Improperly cleaned separators. 



6. Keeping the cream in cellars or other places where 

 there are roots or vegetables. 



7. Keeping the cream for several days at a temperature 

 over 55 degrees. 



8. Cows drinking water from stagnant ponds, or the leak- 

 age from barnyards. 



Conditions That Are Necessary to Produce Fine Flavored Cream. 



Pure water. The cows should have at all times an abun- 

 dant supply of pure water to drink. When cows are compelled 

 to drink the water of swamps, muddy ponds or sluggish streams 

 and ditches, in which there is decaying animal matter, including 

 their own droppings, there is a constant menace to their health, 

 and unless the cows are in good health, they cannot give first- 

 class milk. Moreover, the mud, often full of foul germs, which 

 collects on the legs, flanks and udders of the cows and falls into 

 the milk at the time of milking, is a direct source of infection. 



Salt. When cows have free access to salt at *all times, 

 they will keep in better health, will give more milk, and the 

 cream from this milk will have a better flavor, and keep sweet 

 longer, than when they do not get any at all., or receive it only at 

 intervals. 



Milking. Cleanliness in the stable is desirable at all times, 

 but especially at milking time the stable should be clean, and free 

 from dust. The udders, teats, and flanks of the cows should be 

 well brushed before milking. Only bright, clean, tin pails should 

 be used to milk in. Galvanized pails are diflicult to keep clean, 

 and bad flavors have been traced to their use. 



Methods of Creaming. 



There are three common methods of removing the cream 

 from the milk: (1) the shallow pan, (2) deep setting, and (3) 

 the hand separator. All these methods are used to some extent. 



The Shallow Pan. 



This method has many defects, and we do not recommend 



