File:Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese (1913) (14759227566).jpg

Identifier: milkitsproductst02wing (find matches)
Title: Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese
Year: 1913 (1910s)
Authors: Wing, Henry H. (Henry Hiram), 1859-1936
Subjects: Dairying
Publisher: New York, The Macmillan company (etc., etc.)
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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he milker,such as the sides, thighs, udder, tail, etc. These partsshould be washed in at least two waters, to the firstof which should be added some odorless disinfectant.After the last washing, the parts should be wiped witha damp cloth so there is no danger of dripping. Thenthe cows are ready to be milked. Practically withoutexception, the milkers in a certified barn use somekind of covered pail. There are several kinds ofcovered pails with various-sized openings on the mar-ket, from which choice may be made. They are, how-ever, pretty well agreed that milking through a straineris not to be commended. It undoubtedly is a mostexcellent practice to strain the milk of each cow sepa-rately. This gives the dairyman an opportunity toreject the milk from any cow that does not seem to bequite normal. Occasionally an individual produces alittle slightly stringy milk that would not be detectedby the milker, but can be rejected at straining timeif the milk from each cow is strained separately.
Text Appearing After Image:
Pure Air in Stahle and Bottling-room 159 The milk should be removed from the stable imme-diately after it is drawn. It is needjess to say thatthe milking should always be done with dry hands.After carrying the milk of one cow from the stable,the milker should thoroughly wash and w^ipe his handsbefore returning to milk another. It is equally important that thorough cleanliness ofboth vessels and air be maintained when the milk isremoved from one vessel to another. The question ofproviding pure air that is free from dust for thestraining-, cooling- and bottling-rooms, is sometimes adifficult one to solve. During the winter months,when the ground is covered with snow, it is not sodifficult; but when, during the summer,- the air ismore or less dust-laden, it is not easy to free it fromdust before admitting it to the milk-room. Wherelarge quantities of milk are handled in close proximityto the sterilizing apparatus, the air becomes heatedand requires frequent changing, so that it is diffic

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