66 FIRST LESSONS IN DAIRYING 



milk striking them, which thoroughly distributes 

 their load of bacteria and soluble matter through 

 the milk, whereas, with the small opening and no 

 strainer, foreign matter getting into the pail floats 

 on the foam or settles to the bottom, to be strained 

 out on emptying the pail, leaving less in the milk 

 than would be the case with the strainer pail. Not- 

 withstanding these objections, the strainer pail is 

 used by some of the most successful producers of 

 certified milk ; while others, equally successful, use 

 the small opening and no strainer. There is no 

 reason why the small opening pail without strainers 



cannot be used on 

 the ordinary farm, re- 

 ducing materially the 

 amount of dirt getting 

 into the milk and 

 avoiding the incon- 



MILK STRAINER WITH TWO THICK- VCnienCC of the 

 NESSES OF CHEESE CLOTH cfrai'ti^r 



TOP AND BOTTOM 



One of the best 



strainers for milk is made with two or three thick- 

 nesses of cheese cloth, providing the cloth is thor- 

 oughly washed, each time it is used, with lukewarm 

 water, scalded with boiling water, and hung in the 

 sunshine free from dust. Because of the ease with 

 which these strainer cloths may be neglected, some 

 large buyers of milk require their patrons to use 

 only fine-mesh wire strainers. 



Cooling. Having excluded as much dirt and bac- 

 teria as possible, it is important that the milk be 

 cooled immediately to 50 or as much lower as cir- 



