The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . c.^ hose should be used in cleaning. Milking.—The milker should wash his hands care-fully before milking and have them perfectly dry while y.^^^ ^,milking. It is also desirable to have a special coat or ^^^,crz<^jacket for milking, made of some material that willnot catch or hold dust easily. Only small-top milking- .^.g^^^^^U^pails should be used. (Fig. 3.) z,^^^-^^r:?!^^
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . c.^ hose should be used in cleaning. Milking.—The milker should wash his hands care-fully before milking and have them perfectly dry while y.^^^ ^,milking. It is also desirable to have a special coat or ^^^,crz<^jacket for milking, made of some material that willnot catch or hold dust easily. Only small-top milking- .^.g^^^^^U^pails should be used. (Fig. 3.) z,^^^-^^r:?!^^^^*^ 10 SCIENCE AND PRACTICE OF CHEESE-MAKING Cleaning dairy utensils.—All utensils that comein contact with the milk, such as milk-pails, milk-cans,aerators, etc., should be made of metal, preferably ofpressed tin, with smooth, well-flushed joints and per-fect seams. They should be kept entirely free fromrust. Such vessels should never bse allowed to drywhen dirty, as dried particles of milk are particularlydifficult to remove. In cleaning dairy utensils, rinsethem first, with cold or lukewarm water; and thenscrub with a brush, using water containing some goodwashing-powder that will remove grease. Then scald.
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
