Show arh e I 1 CLE cleanliness IS OF importance quality 0 of f product determined by handling A large amount of poor crean cream ion on the market could be avoided if more care was exercised in its production and handling milk as it comes from the cow Is clenn clean but it always picks up a few bacteria tile alic way in which the dairy man handles this milk from the time it is taken out odthe of the dairy barn until it Is delivered to the consumer determines tile quality or of the cream cleanliness should begin with the barn and the cows A clean properly drained bard ard tin and I 1 d a clean barn from which the manure is removed dally will do a great deal toward producing quality milk and cream clip the cows flanks and udders adders and keep them clean remove ni ova mill milk from palls immediately after each cow and do not allow it to stand until milking Is completed neep keep the can covered tightly milk allik ath cleav dry hands and use a small crock or covered pall in order to avoid off flavor seed hay dirt and disease after if your pasture contains onions garlic or it Is better to take tile cows out about six hours before milling them one of the very important things Is to leep keel team cream cool cool warm cream before adlong it to the supply can sell the cream often lastly sterilize all utensils with clean boiling water or a chemical disinfectant it Is a misto mistake keto to expect chemical bisin fec tants to completely sterilize in a few minutes milk or cream containers which have not been properly scrubbed A stiff brush Is very effective in washing utensils |