. Market dairying. Dairying. CHAPTER XL SIIiri'ING MILK AXD CKiiAM. The essential thin^Qs in shipping- milk and cream are cleanliness and low temperature. It is possihle to keep milk and cream in ,Q:nod condition for two or three days, if produced and handled under cleanly conditions and DOUBl! NECI 5^" SOLID vuirE LOCK JOINT c rig.'JiJ. Milk Fig. 30.—Felt Jacket on Can. cooled flircctly after milking to 40° F. or below. This low temperature must be maintained when long keeping quality is desired. Every dairy should be provided with a good ice box or refrigerator, into which milk an
. Market dairying. Dairying. CHAPTER XL SIIiri'ING MILK AXD CKiiAM. The essential thin^Qs in shipping- milk and cream are cleanliness and low temperature. It is possihle to keep milk and cream in ,Q:nod condition for two or three days, if produced and handled under cleanly conditions and DOUBl! NECI 5^" SOLID vuirE LOCK JOINT c rig.'JiJ. Milk Fig. 30.—Felt Jacket on Can. cooled flircctly after milking to 40° F. or below. This low temperature must be maintained when long keeping quality is desired. Every dairy should be provided with a good ice box or refrigerator, into which milk and cream 78. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875-. Raleigh, N. C. , The author
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectdairying, bookyear190
