60 MODERN DAIRY PRACTICE. 



Straining the Milk. As soon as the milk is brought 

 into this room it ought to be strained through a fine 

 strainer. By straining the milk in a room with fresh and 

 pure air, a strong infection of bacteria is not only avoided, 

 but the advantage is also gained that the milk is aired in 

 the best manner. The animal odor of milk as drawn from 

 the udder, which is so unpleasant to many, will not disap- 

 pear to an appreciable extent if the straining takes place 

 in the stable where the air is foul; the odor may, on the 

 contrary, often increase by the milk being kept there for 

 any length of time. In the fresh air of the milk-room 

 the animal odor would, however, largely disappear. 



The straining of the milk may cause germs of infection 

 to be spread in the milk instead of removing them from 

 the same if, e.g., the strainer-cloth is not changed often 

 enough, or if the wire strainer is not frequently cleaned. 

 In such cases it will easily happen that the finest dust-like 

 impurities remaining on the strainer are pressed downward 

 by the milk running through, and that the bacteria found 

 on the larger impurities are washed off. Actual trials 

 have convinced me that this may happen and largely 

 contribute to the infection of the milk. I spread some 

 coarse soil strongly impregnated with bacteria on a fine 

 strainer cloth and poured newly-separated milk contain- 

 ing only a small number of bacteria over the same. The 



652). The latter investigators, as it would seem, erroneously ascribe 

 the diminished yield of butter in case of delayed separation to the 

 transportation, instead of to the delay in separation incident to the 

 same. Fjord showed that in the ice-setting system transportation 

 gave even somewhat better results than mere delay for the same 

 length of time. Delay caused a greater decrease with the ice-setting 

 system of cream-raising than with the separator. W. 



