Elementary principles of agriculture : a text book for the common schools . elementaryprinci02ferg Year: 1913 Farm Dairying 255 a healthy cow, it is clean, wholesome, and free from bacteria or germs. It is also known that it is possible to produce milk with comparatively only a few germs by the exercise of care in milking. The care in milking consists in clean hands and clean clothes on the part of the milker, and the proper cleaning of the cow's udder before the milking begins. Fig. 164. Revolving barrel chum. 364. Care in Keeping Milk. Milk is very susceptible to bad odors as well as ger
Elementary principles of agriculture : a text book for the common schools . elementaryprinci02ferg Year: 1913 Farm Dairying 255 a healthy cow, it is clean, wholesome, and free from bacteria or germs. It is also known that it is possible to produce milk with comparatively only a few germs by the exercise of care in milking. The care in milking consists in clean hands and clean clothes on the part of the milker, and the proper cleaning of the cow's udder before the milking begins. Fig. 164. Revolving barrel chum. 364. Care in Keeping Milk. Milk is very susceptible to bad odors as well as germs, therefore it should be removed to a cool, clean place as soon as milked. The milking should precede the feeding, as there is always more or less dust present in feeding hay, and other undesirable odors are present when feeding silage or root crops. As soon as milked, the animal heat and
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