A little reflection must make these things apparent to every reasoning mind. Cows must have plenty of clean, wholesome food and pure water, and must be every way made comfortable and contented, if the largest flow and best quality of milk is expected. The cow is sure to show, not only her own naturally good or bad qualities, but her keep and care, in the milk pail. There is no cheating her. She will make a corresponding discount or dividend on every iota of ill or good treatment she receives. In this, she is an exact accountant, and she will insist upon keeping the account square.
Milk requires not only favorable conditions for its production, as above indicated, but needs great care and cleanliness after it is drawn from the cows. A foul yard or stable will impart its odors to the milk. Uncleanliness in milking not only gets filth into the milk, but taints and injures its flavor. Some, for this reason, recommend washing the cow's bag before milking. But if this washing is done with cold water by the milker, it is quite likely to consume time, cool the bag and cause the cow to hold up a portion of the mess. Experience shows that the quicker the milk can be drawn, after the operation is commenced, the better the yield. If washing is done, it should be with warm or tepid water, and be the work of one person, who should go through the whole dairy in advance of the milkers. But, in our opinion, where the stable or yard is kept clean, a careful brushing of the bag with the hands before beginning, and care in holding the pail a little toward you from under the teats, will obviate all the evils of uncleanliness from milking; and, certain it is, where all the surroundings are dirty, no amount of washing the cow's bag will get rid of the bad effects of the odors arising from the filth. Clean quarters for milking are indispensable to the furnishing of sweet, nice-flavored milk.
Cleanliness in all the pails, cans, strainers, and whatever comes in contact with the milk, is equally necessary. Thorough washing, not omitting the use of soap, scalding and airing, are the only things that will keep them sweet and free from taint. All implements and utensils should be as free from sharp corners as possible, as these are difficult to clean, and taints are apt to be left in them to come in contact with the new milk and infect it, as a small quantity of yeast leavens a batch of bread. The milk will, therefore, soon begin to ferment, producing one of the worst conditions which the cheese-maker has to contend with, and rendering it impossible for him to make firm, clean-flavored cheese of the milk. In no case should wooden vessels be used for milk. The wood will absorb the milk, and no amount of washing and scalding will get it entirely out. What remains will get frowy and impart its infection to the warm milk and cause it to rapidly taint. Tin vessels are the best of anything yet devised, and are recommended universally by the best dairymen and by the American Dairymen's Association. Those with pressed or round bottoms, having no inside angles for ferments to collect in, are preferable. These can be obtained for a trifle if any more money than common tin pails cost, and should receive the preference of dairymen when purchasing.
In short, the greatest care should be taken to have all things strictly clean—not only those that come in contact with the milk, but those surrounding it. The milkers should be as clean, careful and expeditious as possible, avoiding all unnecessary or unusual motions, and everything calculated to alarm or excite the cows. Then, if the cows have had proper food, drink, care and treatment, there is little reason to apprehend anything objectionable in either the quantity or quality of the milk.
CHAPTER V. COOLING MILK.
The management of milk, when once obtained, is the great practical consideration with the farmer and cheese-maker. But the first handling and care devolve upon the farmer; the cheese-maker's duties begin with the delivery of the milk at the factory. Much, very much, depends upon the treatment of the milk after milking, and the consequent condition in which it is delivered. We will therefore begin at the stable or yard and follow the milk through all its stages, until it is run into the weighing-can.
Previous suggestions as to cleanliness, etc., being adopted, we find the hot milk in the pails ready to be strained into the can standing on the platform or in the wagon. We say "strained," because this is necessary to absolute cleanliness, which affects the flavor, though at some factories the patrons are directed not to strain the milk, for the reason that poor care is so often taken of the strainer, and the keeping of the strainer drawn tight over the top of the can prevents cooling and hastens taint. For this reason, we would recommend the use of strainer-pails, unless the cloth strainer can be stretched above the can so as to allow the heat to escape and the cool air to come in. These precautions should be observed, most certainly, if no means is adopted for cooling the milk before starting for the factory.
The subject of cooling and airing milk has long been earnestly discussed, and the importance of cooling, at least, we believe is universally conceded. But how is this end to be attained, with the thermometer indicating an average temperature of 80°, and perhaps higher? The first and simplest suggestion is to set the can in a tub of cold water—cold spring or well-water, or iced water—and to give the milk frequent agitation with a dipper or other convenient article, care being taken to stir it from the bottom, as the cold milk naturally settles, and of course the hot milk lies on the top. Gentle agitation secures the advantage, also, of preventing the cream from rising. This makes trouble, and consumes a little time, but we believe the result will well repay both.