Identifier: principlespracti00mcka (find matches)
Title: Principles and practice of butter-making
Year: 1922 (1920s)
Authors: McKay, George Lewis Larsen, Christian, 1874- , joint author
Subjects: Butter Milk Milk
Publisher: New York, John Wiley & Sons, inc. (etc., etc.)
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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twelve hours Fig. 59.—Showing the effect of coohng milk on the growth of bacteria. The bene-ficial results of early chilling are readily apparent. (From Bui. 62, Wis.) intervals. When kerosene is occasionally used on the bearingsthey do not need to be cleaned so often, because it keeps themfrom gumming. The machine should be turned at the properspeed, as indicated in the directions. A thicker cream willresult from rapid turning; consequently more skim-milk will beobtained. Slow turning causes inefficient skimming and thinnercream. Care of Cream on the Farm.—The first step in the productionof good cream is clean milking. Thi&can be accomplished onlywhen barn, cows, and utensils are clean. It is a good plan todampen a cloth, and wipe off the cows udder and sides previousto each milking. The milker should never wet his hands while CARE OF CREAM ON THE FARM 177 milking. Dust should not be stirred up in the barn duringmilking, as the dust particles carry with them a large number of
Text Appearing After Image:
Fig. 6o.—The condition of the cow shown in this cut is favorable for the accumu-lation of loose dirt. (Bui. 84, 111.) undesirable germs, and when these settle in milk they are likelyto produce taints. If cloth strainers are used they should be kept 178 FARM SEPARATORS scrupulously clean. It is advisable not to use them at all, asgood sanitary wire-gauze strainers are inexpensive.

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