Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ion that the cows can keep themselvesreasonably clean. In the stable where cows are milked, thereshould be neither dust falling from the ceiling, nor a wet,muddy floor underneath, nor a foul smell in the air. A welllighted and ventilated stable, whitewashed once or twice ayear is essential. Clean comfortable quarters and kind treatment are es-sential, if cows are to do their best. Some authorities believethat milk is secreted to a large extent at the time of milking,since the udder has
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ion that the cows can keep themselvesreasonably clean. In the stable where cows are milked, thereshould be neither dust falling from the ceiling, nor a wet,muddy floor underneath, nor a foul smell in the air. A welllighted and ventilated stable, whitewashed once or twice ayear is essential. Clean comfortable quarters and kind treatment are es-sential, if cows are to do their best. Some authorities believethat milk is secreted to a large extent at the time of milking,since the udder has room for only a small portion of the milkyielded*by the cow at a milking; when a cow is excited ordisturbed at that time, she may fail to produce as much milkof the same quality as usual. Cows should not be obliged to wade through a muddybarnyard, or lie down in a filthy stable. If the cows flanksand udder are not caked with mud or manure, a very little Production and Care of Milk on the Farm. 7 brushing or wiping before milking will remove loose hairsand dirt, so that these will not fall into the Fig. 4.—A section through a quarter of a cows udder. From a photograph(Cornell Univ. Experiment Station). All dusty feeds as hay and strong smelling or strongflavored feeds as silage should be fed just after milking,rather than just before. 8 Cheese Making. (8) Cooling and Holding Milk. The pails of milk arecarried immediately from the stalls to the milk room andstrained into milk cans, which are set in the cold water stirred frequently with a dipper, the milk in the cans willbe cooled to the temperature of the well water, within anhours time after it was drawn from the cow. The tank isagain filled with cold water before leaving for the night. With a tin cooler filled with cold water, placed betweenthe strainer and the milk can, milk can be cooled most rap-idly. If it is to be hauled any great distance, the morningsmilk should be cooled, but if the factory is near by,
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
