. Bulletin. hm Vjoucuu^ Qtica WASH GOOM. Fig. 4.—Floor plan of an inexpensive dairy house, 20 by 10 feet. solution to prevent bacterial growth. This solution can usuallybe purchased from the company that handles the milking machine. Keep Separator and Utensils Dry: The parts of the separator that the milk touches, and allutensils, should be thoroly dried and kept dry. Most milkingutensils are made of metal that will not rust but if they are keptdamp, bacteria are almost sure to develop. Also, an A-1 grade ofcream can seldom be produced if rusty utensils are used; there-fore such utensils shoul
. Bulletin. hm Vjoucuu^ Qtica WASH GOOM. Fig. 4.—Floor plan of an inexpensive dairy house, 20 by 10 feet. solution to prevent bacterial growth. This solution can usuallybe purchased from the company that handles the milking machine. Keep Separator and Utensils Dry: The parts of the separator that the milk touches, and allutensils, should be thoroly dried and kept dry. Most milkingutensils are made of metal that will not rust but if they are keptdamp, bacteria are almost sure to develop. Also, an A-1 grade ofcream can seldom be produced if rusty utensils are used; there-fore such utensils should be discarded. 9 A-1 Grade of Cream Always Desirable First class butter can not be made from a poor quality ofcream, no matter how skillful the butter maker may be. Flavoris the largest single factor in determining the price of butter. The flavor of butter is principally the result of the flavordeveloped in the cream. If the cream is tainted or fermentedbefore it reaches the creamery, the taint will follow it thruout theprocess of bu
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