32 ILLINOIS DAIRYMEN'S ASSOCIATION. 



time. If you do not have this coohng apparatus, the four gallon 

 cooling can is the next best thing. Whatever means is used in 

 cooling and aerating the milk, it must be borne in mind that the 

 work must be done promptly after milking. If cooled in cans it 

 must be stirred until the temperature is considerably reduced. If 

 the cans do not stand in cold, flowing water, or ice water, then 

 fresh water will have to be added often enough to keep the milk 

 cool. Bear in mind your object in cooling milk, bacteria do not 

 thrive in cold milk. Cool the milk promptly and keep it cool^ 

 and it will not easily sour. Never mix warm, fresh milk with 

 old milk, particularly in hot weather. 



Watch the weather closely. The most difficult time to handle 

 milk is during warm damp weather. Why? Because bacteria 

 thrive best in warm, moist weather. Therefore, on a damp, sul- 

 try day there are more bacteria than at other times. The milk 

 not being so cool as it should be, the conditions are good for it 

 to sour quickly. 



Keep a dairy thermometer; keep several of them. Don't 

 simply guess that the water or the milk is cool enough. Put 

 the thermometer into it and be certain. If it is at all possible, 

 milk should be cooled to 45 degrees. It must not go higher than 

 60 degrees, for it will not keep well in the summer weather. 



Be thoroughly clean in all your dairy work. Over in the 

 Polk Dairy barn at Greenwood, Indiana, hung the motto, ''Clean- 

 liness is next to Godliness." There is hardly a better place than 

 the dairy for that motto. Cleanliness is not only necesary from 

 the standpoint of decency, but it is simply necessary in dairyino-. 

 The milk room, water tanks and dairy utensils must be kept 

 clean. Never allow water to stand on the floor for any length ot 

 time. Keep the water tank free from filth of all kinds. All 

 dairy utensils, such as cans, pails and separator parts, after being- 

 used should be scoured with hot water, brush and washing pow-- 

 der. After this they should be scalded and rinsed and then 

 placed so as to thoroughly drain and dry. Sunlight is an enemy 

 to bacteria and if sunlight can reach the interior of cans and 

 pails, so much the better. 



