Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Bui. 52, Wis.) If these conditions are complied with, and the separatoris kept in a good clean condition, the milk will have compara-tively few germs in it. Some germs, however, will enter themilk, and in order to keep them from developing, it is essentialto cool the cream or milk immediately. Low temperatureretards and practically prevents the development of germ is a well-known fact that when
Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom . Bui. 52, Wis.) If these conditions are complied with, and the separatoris kept in a good clean condition, the milk will have compara-tively few germs in it. Some germs, however, will enter themilk, and in order to keep them from developing, it is essentialto cool the cream or milk immediately. Low temperatureretards and practically prevents the development of germ is a well-known fact that when milk is kept cool, it willremain sweet much longer than if kept at a high mix two milkings or skimmings unless both are wellcooled first. In order to cool cream quickly, it should bestirred during cooling. The ordinary four-gallon shot-gun cansare good and suitable for keeping milk and cream. They havea large cooling surface in proportion to their cubical content. FA mr SEP A RA TORS. 161 The milk or cream should be cooled as low as the water willcool it. It is well to cool it even lower than this if ice is ob-tainable. In keeping milk, the temperature should never go. Fig. \)1 .—The condition of the cow shown in this cut is favoral/le for theaccumulation of loose dirt. (Bui. 84, 111.) above 60° F. Cooling to 50° F., if it can be accomplished, ismuch more desirable for keeping milk or cream in good condi-tion. 162 BUTTER-MAKING. If considerable milk is handled, it is well to provide a milk-house. It should be built large enough to contain the sepa-rator, water-tank, and other utensils necessary for home butter-
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