118 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Care of Milk and Cream 



Since milk and cream readily absorb odors, every dairy- 

 man should provide a suitable place where the milk and cream 

 can be stored. In Wisconsin milk or cream which is stale or 

 putrid or which has been kept exposed in dirty, foul, or unclean 

 places or conditions is condemned by law as unsanitary. 



When milking has been completed, remove the milk prompt- 

 ly from the barn. If milk is sold, place the cans in a tank con- 

 taining- cold water until they are hauled to the factory or mar- 

 ket. Stir the milk at frequent inten^als during the first hour, 

 then place the cover tightly on each can. Always skim cream 

 containing between 20 and 40 per cent of fat if sold for butter- 

 making purposes, because the richer cream means greater returns 

 from the dairy. High testing cream keeps sweet longer than 

 low testing cream, besides leaving more skimmilk for the cah'es 

 and pigs, less cream to care for and haul to the factory\ Too 

 many dairymen in Wisconsin are producing cream containing 

 less than 25 per cent of butterfat. This results in an enormous 

 loss each year. 



The Milk House 



A well-built milk house is essential on every fann where 

 milk and cream is produced, and it should not be connected with 

 the barn. In other words, there should be no direct connection 

 between the barn and the milk house. The floor of the milk 

 house should be of concrete construction, smooth, and provided 

 with a trapped drain or outlet for surplus water. Where cream 

 only is produced, the milk house should be large enough to pro- 

 vide room for the separator, and a tank of cold water in which 

 to store the cream until it is delivered. Some means should be 

 provided for heating water, also draining racks. Oil stoves, gas- 

 oline engines or foul-smelling utensils must not be placed in the 

 milk house, because milk is readily tainted by the odors given 

 off. Regardless of the season of the year, milk should be -kept 

 in cold water. The kitchen or the cellar will not as a rule an- 

 swer the purpose. 



