Care of Milk at Factories

Care of Milk at Factories.

If the cows have been kept in a clean, well-lighted stable, and not fed tainted food or given impure water, the milk will be in good condition for the manufacturer of cheese and butter. The main points in caring for it are to strain immediately through a fine wire or cloth strainer. Remove as soon as possible to where the air is pure, and aerate properly by means of an aerator. Keep the night's and morning's milk separated as long as possible.

Do not cool milk for cheese making, unless when holding Saturday night's and Sunday morning's milk until Monday. In very hot, close weather, the milk should be cooled, even for cheese. Cool milk for the creamery to 60 degrees or below after it is aerated. Protect the milk from rain and sunshine, but place it where there is a free circulation of air. Wash the cans and pails, then subject to steam or scalding water. Do not return whey or sour milk in the milk cans.