138 



Milk and Its Products 



entangles a considerable number of germs, and hence 

 these strainers should be cleansed with great care, 

 and should be frequently renewed. 



Treatment after drawing. So soon as the milk is 

 drawn, it should be rapidly brought to a temperature 

 slightly below the surrounding atmosphere. While it 

 is being cooled it should be stirred to prevent the 

 cream from rising, and in milk that has been cooled 

 in this way there will be comparatively little tendency 

 afterward for the cream to separate from the milk. 

 Milk so treated is in an ideal condition for consump- 

 tion, even though the consumer may consider the 

 quality poor because of the slight tendency of the 

 cream to form on the surface. 



Aeration of milk. Milk when drawn from the cow 

 contains a certain amount of dissolved gases. These 



gases contain more or less 

 of what is known as animal 

 odor, the amount of this 

 odor depending very largely 

 upon the physical condition 

 of the animal at the time 

 the milk is drawn. Some- 

 times the amount is very 

 slight and scarcely notice- 

 able, at other times it is so 

 great as to be extremely of- 

 fensive. These gases and 

 the accompanying odor are 

 easily removed from the 



Fig. 16. "Star" milk cooler and . , ,, 



aerator. milk by exposure of the 



