138 GUIDE TO DAIRYING IN SOUTH AFRICA 



direct sunlight, generally exerts a weakening action 

 on bacteria ; this supports the opinion of specialists 

 in hygiene that the free access of light is desirable." 

 Light, then, we see, becomes an important factor, 

 and we should have plenty .of this in our dairy or 

 separating room. Dark, musty, hot, low-roofed 

 buildings are not suitable for storing cream and 

 milk. Have light and fresh air in the dairy or 

 where you store your milk and cream or do your 

 separating. Professor E. H. Farrington of the 

 Wisconsin Dairy school says, " Cows ought to be 

 milked in- a clean, thoroughly drained, and well- 

 lighted place." Do not be afraid of light it costs 

 nothing, and it benefits you more than you know. 



Care of Milk for Cheese Factory. 



The need of cleanliness in milking has been 

 dealt with in another article, but one of the first 

 points to be noticed in care of milk is that of 



Straining the Milk. 



The milk should always be strained whether it 

 is to be separated or not, and preferably while it is 

 still warm from the cow. 



It should be poured through a cloth strainer 

 made of cotton flannel or through cheese-cloth 

 folded four times. A wire strainer is not enough, 



