The colour of milk is to some extent an indication of its quality—the deeper the colour the better the quality. The colour depends upon the size of the fat globules, a deep yellowish colour indicating large globules of fat. When the globules are of large size the milk will churn more readily, and the butter is better both in quality and in colour.
The following fifty dairy rules relating to the milking and general management of cows, and to the care of milk and dairy utensils, were drawn up on behalf of, and published by, the United States department of agriculture at Washington. They are given here with a few merely verbal alterations:—
The Owner and his Helpers
1. Read current dairy literature and keep posted on new ideas.
2. Observe and enforce the utmost cleanliness about the cattle, their attendants, the cow-house, the dairy and all utensils.
3. A person suffering from any disease, or who has been exposed to a contagious disease, must remain away from the cows and the milk.
The Cow-House
4. Keep dairy cattle in a shed or building by themselves. It is preferable to have no cellar below and no storage loft above.
5. Cow-houses should be well ventilated, lighted and drained; should have tight floors and walls, and be plainly constructed.
6. Never use musty or dirty litter.