. Bulletin. Clean, Dry Hands: It is important in producing a good quality of milk and creamto have a clean, sanitary milker. The clothing should be clean and,above all, the milkers hands should be clean and dry, because anyparticle of dirt or filth dropping from the hands while milking isvery apt to go into the milk. Milking with wet hands, as is donesometimes, should never be allowed. Milk produced from wet-hand milking is always dirty and high in bacteria count. 4 / Remove Milk from the Barn Immediately: Milk should be taken to a cool, clean milk house that is screenedand free from flies, an
. Bulletin. Clean, Dry Hands: It is important in producing a good quality of milk and creamto have a clean, sanitary milker. The clothing should be clean and,above all, the milkers hands should be clean and dry, because anyparticle of dirt or filth dropping from the hands while milking isvery apt to go into the milk. Milking with wet hands, as is donesometimes, should never be allowed. Milk produced from wet-hand milking is always dirty and high in bacteria count. 4 / Remove Milk from the Barn Immediately: Milk should be taken to a cool, clean milk house that is screenedand free from flies, and strained into a can or separator tank assoon as it is drawn. A barn always has an animal odor, and unlesskept under the strictest sanitary conditions, has a foul odor. Milktakes on these odors very readily and for that reason alone, itshould be removed immediately. In summer, flies are always moreor less numerous in the barn, which is another reason why the milkshould be removed to the milk house. i i ^ ^. Figure 2 shows, on the right, a good type of covered milk pail. The arrows indicate how the cover keeps bacteria and dirt out of milk. Separate Milk as Soon After it is Drawn as Possible: As soon as possible after the milk is drawn, it should be runthru a separator. If milk stands around for some time, it getscold and the separator does not separate it nearly so efficiently. Even if a farmer is milking but two or three cows, he willfind the centrifugal separator has many advantages over the oldgravity method of separating, for gravity cream at best is ofInferior quality. In summer, the cream screw should be set to deliver creamthat will test from 40 to 50 percent butterfat. During the coolseason the cream screw should be set to deliver cream that will test from 30 to 40 percent butterfat. At best, farmers often havea big variation in cream tests and they ask themselves the ques-tion, Why do cream tests vary? The reasons are as follows: Reasons for Valuation in Cream Tests1.
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