Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-04-10
KEEPING MILK SWEET.

As the warm season advances those who
buy their milk of city dairymen will find it
more difficult to keep their milk sweet for
use. We make the following suggestions for
the benefit of both sellers and buyers of
milk: The first condition necessary to secure
good, healthy milk, is that the cows be
healthy and strong, and that they be fed on
perfectly clean and healthy food. Good,
sweet hay and bran and water, and little
oil-cake mixed in, is as good feed as cows can
live upon to secure good sweet and healthy
milk Milk produced from such COWS, fed
on such food, will be rich in cream, will have
no unpleasant smell or taste, and will
keep long time before the begin
ming of fermentation. Good, fresh
grass will also produce good, sweet
bookkeeping milk, but will when first MIXED,
as a rule betray an offensive animal smell.
The first thing to be done, after milk has
been drawn from the COW into perfectly clean
from one vessel to another number of times,
thus giving the animal gases and animal
smell an opportunity to escape as soon as
possible and then in an open dish or can set
it into cold water. If convenient, the water
should be running, so as the more readily and
rapidly to carry off the animal heat.
When thoroughly cold, and not till
then, it should be placed in the milk
wagon to be transported to market.
Before serving to customers the cream that
no, a-;sar on tba enrfoca in +ba month Of tba
can should be thoroughly mixed again with
the milk, otherwise the customers first
served from the can will receive all the
cream, and those last served will receive
SKINNED milk, and will have reason to and
will-if they happen to get it in this way
few times-complain. The cream may be
mixed in with the milk more handily than in
most any other way by pouring back and
forth from one can to another. This should
be done just before beginning on a new can in
the delivery route. Then when the milk re-
taller has finished his route, if his cans are
not to be washed and scalded inmedi-
ately he should pour cold water into
each can and rinse them ont well
and turn them over on the draining
rack until the time they are to be
cans, are washed they should also be
scalded in boiling water and then turned i'm
mediately over on the draining rack Too
much pains cannot be taken by the milk
vendor to keep every can, every measure and
everything used about the milk perfectly
pure, clean and sweet. But the buyer of
milk has also some things TO observe and to
do to preserve milk in a good, clean and
sweet condition till it is to be used. The first
and most important of these things is to pro-
vide a perfectly clean and sweet
dish to receive and keep the milk in
as it is delivered by the retailer. The
next lis to keep the milk in clean,
sweet and cool place till wanted for use. II
part of that purchased and received at the
same time is to be used all at once, or at one
meal, it will be as well that it should be re-
ceived and kept in one dish or vessel; but il
it is to be used st different times, as at dinner
and at tea, then that to be used at each meal
should be placed in separate vessels, so as not
to stir or disturb the milk after being set
away till wanted for use. Many people who
use milk at each meal, say morning, noon
and evening, put all into the same vessel
and use from it as they want it.
This disturbs the milk and hurries fermenta-
ton, and the result is that their milk received
in the morning sours before tea time. Then
they complain of their milkman. that he
brings them sour milk, when in fact the fault
is their own When milk is left at hotels and
restaurants, to be used as wanted from the
cans, the moment one can is emptied it
should be filled with cold water, or rinsed
with cold water, and then turned up on
drainage rack or board to dry and air. The
least particle of sour milk introduced into
sweet milk viii hurry decay and decomposi-
ton. so viii dipping into milk, and hence
both should be avoided and the cause of
complaint will be to a great extent removed