. The book of cheese. Cheese. 24 THE BOOK OF CHEESE keep the stable air free from dust at milking time, all operations which stir up dust, such as feeding, brushing the cows, cleaning the floor, should be practiced after milking or long enough before so that the dust will have settled. It is a good plan to close the doors and to sprinkle the floor just before milking. 38. The milker himself may be a source of contamina- tion. He should be clean and .wear clean clothing. The hands should not be wet with milk during milking. 39. Utensils. — The utensils are an important source of biU'terial cont
. The book of cheese. Cheese. 24 THE BOOK OF CHEESE keep the stable air free from dust at milking time, all operations which stir up dust, such as feeding, brushing the cows, cleaning the floor, should be practiced after milking or long enough before so that the dust will have settled. It is a good plan to close the doors and to sprinkle the floor just before milking. 38. The milker himself may be a source of contamina- tion. He should be clean and .wear clean clothing. The hands should not be wet with milk during milking. 39. Utensils. — The utensils are an important source of biU'terial contamination. The bacteria lodge in the. Fig. 3. — Types of small-top milk pails. seams and corners unless these are well-flushed with solder. From these seams they are not easily removed. When fresh warm milk is placed into such utensils, the bacteria begin to grow and multiply. All utensils with which milk comes in contact should first be rinsed with cold water and then thoroughly washed and finally scalded with boiling water, and drained or blown absolutely dry. They should then be placed in an atmosphere free from dust until wanted for use again. If an aerator is used, this should be operated in pure air, free from odors and dust. One of the greatest sources of bacterial. 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
