CARE OF MILK AND CREAM 139 



as it is never fine enough to keep all dirt out, and 

 it is the very fine dirt which we have to look for. 



When supplying milk for cheese-making this 

 point of straining is most important, and one cannot 

 be too careful to see that it is properly performed. 

 There are many milk-strainers on the market which 

 are worthless, and unless one can use some such 

 strainer as the " Ulax " or even the Curler sanitary 

 milk-pail, both of which are provided with a strain- 

 ing cloth of cotton which can only be used once, 

 it is best to use the four thicknesses of cheese-cloth 

 or to use a piece of clean white flannel over the 

 mouth of the milk can and strain the milk through 

 this. In this case, i.e. with the flannel, the milk 

 must be strained while still warm in order for it to 

 run through the flannel easily. In every case the 

 cloth must be rinsed out in warm water immediately 

 after use, and then dipped in boiling water and hung 

 up to air until used again. This is a very important 

 point, and if neglected the cloths will soon smell, 

 which is fatal. 



Cooling and Airing the Milk. 



Two things are necessary to deliver a sound, 

 wholesome milk for cheesemaking. The first is 

 to see that the milk does not take up any bad 

 smells or flavours, such as from the cow kraal, pig- 

 sty, storeroom where onions and potatoes are stored, 

 etc. ; the second is to prevent the development of 



