When the milking is over, the milk should be taken as directly to the
place of manufacture as possible. If it must be kept over night, see
that it is well stirred and properly cooled to 70 degrees Fahrenheit,
before leaving it. Do not put on a close cover, unless the milk
is thoroughly cooled. It is far better to deliver it directly to
the cheese or butter maker, who knows how to care for it, and has
facilities for doing the work--or, at least, ought to have. Very much
depends on having the milk delivered in good condition. If it is not,
no after care and skill can make a perfect product from it. True, if
all right when delivered, it may be afterward injured or spoiled, but
it is not likely to be. It is therefore the duty of the patron to do
his part of the work all right; then he may with some reason blame
the operator if the result is not right. But butter and cheese makers
are too often expected to turn out first-class products from second
or third class milk--a task impossible to perform. With good milk and
proper facilities, there is no valid excuse for failure.
The first object is the production of good milk. This is of prime
importance. Without it, the after product must of necessity be
inferior. The next object is to preserve the milk in its best
condition, all through the handling, in order to reach the best
results. Milk is often spoiled in the handling. Hence care and judgment
must be exercised to maintain the proper conditions to the end.