•26 



How TO Produce Clean Milk. 



[Apr., 



should be earned out at the depot and they should be returned 

 to the farm in a clean, dry condition. 



On large farms the difficulty of water for cooling has often 

 been overcome by the introduction of a supply from a county 

 or district main or by pumping from a well to a storage tank 

 located in the roof of the milk cooling room or adjacent building. 

 Under these conditions the problem is merely one of making the 

 best use of available supply. Every farmer who cools milk 

 should have a thermometer in use to find out the temperature 

 to which the milk is cooled. With a fair volume of water and 

 sufficient time it is easily possible to cool the milk to within two 

 degi'ees of the temperature of the water entering the cooler; e.g., 

 with water at 58^ F. the milk should be cooled to 60° F. 



When the cowshed and milk cooling room are situated near 

 each other, the best results will be obtained by each milker 

 earrving the milk from each cow in turn to the cooler ; this gives 

 ample time for efficient cooling. Wlien the situation is not so 

 convenient, the milk may be collected in carrying pails and con- 

 veyed to the cooler from time to time. These carrying pails 

 usually stand in the cowshed and should be provided with lids to 

 prevent dust and splashes of manure falling into the milk. On 

 many farms it has been found of great assistance to have a milk 

 receiving pan fitted up on the other side of the wall from the 

 cooler, and a short wide pipe leading through the wall and 

 emptying into the pan of the cooler. By this device much 

 carrying of milk may be saved and the risk of contamination 

 by dust vvhen each milker enters the cooling room with milk 

 is very greatly lessened. Where the milkers must pass in front 

 of the cooler to empty milk into the pan, or where there is the 

 risk of dust blowing on to the fallinpj stream of milk, a sheet of 

 tin (tinned sheet iron) may be hung in front of the cooler as a 

 protection. 



After the milk has been cooled the churns should be closed 

 and kept in a cool clean place until despatched from the farm. 

 Where the milk leaves the farm once daily, special care must 

 be given to the storage of that milk which has to be kept for 

 the day or night ; in this case the mouths of the churns should 

 be covered by the lids or by clean cloths. 



Relative Importance of Methods and Equipment — In the 



preceding pages special emphasis has been laid on the metJiods 

 which should be adopted in the production of clean milk and 

 comparatively little has been said about the equipment. The 

 reasons for this concentration on how the work should be done 



