Farm Dairying 255 



of heating and cooling is to destroy the majority of 

 bacteria present, and prevent the others which are not 

 affected at that temperature, from becoming active. 

 The temperature given above is deemed sufficient to 

 destroy all, at least all disease-producing, germs and is 

 not high enough to affect the flavor of the milk. 



368. Clarification. We have just observed the 

 practice of freeing milk from bacteria in order to make 

 it "keep" longer. Now let us note the practice employed 

 in freeing the milk from undesirable foreign matter. 

 It matters not how careful the milker is in doing his 

 work, there is always more or less foreign matter, which 

 passes through a "strainer." This substance may be 

 separated from the milk by centrifugal force. The 

 process is known as clarification, and the machine 

 used 's known as a clarifier. The machine is built on 

 precisely the same plan as a cream separator, and often- 

 times the separator is used for the purpose. 



