Republican news item. [volume] (Laport, Pa.) 1896-19??, 1899-08-24
Care of Milk for Cheese Making.

Care should begin before the milk
leaves the udder by not overheating
or exciting the COW prior to milking.
To insure this, judicious and ex-
perienced person should drive the
them. Perfect quiet should reign in
the stable during the milking hour
and the use of tobacco by the mixers
at that time be absolutely prohibited.
A rule should obtain for regularly
brushing the cows udders previous to
milking, and to never allow the fin
gers to be dipped in the milk pail to
moisten the teats to facilitate strip
ping.
AS soon as milk pail is full it
should be carried from the stable.
Both night and mornings s milk should
be aerated, but especial pains taken
with the nights product, because that
has to stand on the farm over night.
I consider aeration the most essential
point in preserving lacteal quality, and
those who neglect it can never have
perfectly favored milk. Where milk
is thoroughly aerated, which at the
same time cools it, there are few
nights in summer so hot as to cause
it to sour or taint. Many employ the
crude method of first straining the
hot nights milk into the delivery can
and then dipping and stirring the
fluid at intervals of an hour or two.
This is slow and laborious, and in the
end brings no better result than if one
of the improved aerators is employed.
This allows the hot milk to drain
from a height in fine streams into the
can, running it through twice or
thrice if necessary. In using one of
these aerators great care should be
exercised that the holes are small and
far apart, so that it will take from
eight to ten minutes to drain pailful
of milk in fine streams into the can.
Many of the aerators now on the mar
ket are not efficient because the holes
are too large and close together.
For the care of the nights milk al
ways set the delivery can on cleats,
permitting circulation of air. Do
not store over 100 pounds of milk in
wide can and not over IS pounds in
narrow one. Never mix the morn
ings with the nights milk before de-
livery at the factory. Have a separ-
ate can or cans for each. Know posi-
lively by personal supervision that
your cans and milk pals are thor
oughly washed and rigidly scalded
every day before use. If you use ice
or cold W ter to cool milk do not en-
ploy it u ,fter the milk has been
thoroughly aerated. If you do you
may cause the lacteal quality to be in
iured by faint, particularly if can of
hot milk is set in cold water, which
chills the edges, driving the heat
toward the center, its escape being
prevented by the blanket of cream
rising on top. Unless you have
perfectly reliable hired man you
should see to the care of the milk
yourself Never set the delivery cans
under a roof at night where the cir
culation of air is cut of. l have
found that raised platform with
open sides and roof for protection from
rain is the best place for the cans Of
milk overnight.
In taking the product to the factory
in the morning the cans should be
protected from the hot sun by either
moist sacking around them or cam
vas covered wagon. Remember, that
while ice is great help if used after
aeration, it is not essential to the pre-
servation of milk quality for twelve
hours that it be used at all. If YOU
conscientiously observe strict cleanli-
ness about milking. the scalding of
Mill, ,,tanei1s op1 tlo oooIinn oF ,,,;li-
by airing, it will come to the factory
in first-class shape Tor cheese making.
Last, but not least, the milk can stand
on the farm should not be near the
stable or in any situation within the
reach of Objectionable odors. Locate
it in an open airy place George T..
Newell in New England Homestead.