62 MODERN DAIRY PRACTICE. 



portant part in regard to the quality of the milk strained. 

 Milk of highest purity was not obtained by straining the 

 milk through a good linen strainer-cloth, or by applying 

 a fine wire-gauze strainer, 'but by placing the linen cloth 

 on the wire-gauze strainer and allowing the milk to 

 pass through them both. By changing the former as 

 often as need be, the washing-down of bacteria from the 

 filth remaining on the strainer will be limited as much as 

 possible. 



Hauling the Milk. When the milk is strained it should 

 as quickly as possible be removed to the dairy or creamery 

 for further treatment. If the greatest care has been taken 

 in cleaning the cans, in milking and other manipulations 

 in the stable, the milk in the cans will be only slightly 

 infected by bacteria. If the milk is left for a longer time 

 in wholly or partly closed transportation-cans and allowed 

 to retain its warm temperature, the fruits of all preceding 

 efforts will be destroyed. The bacteria in the milk will 

 in such case begin to multiply rapidly, and the milk 

 will soon be as highly infected as if no precautions 

 whatever had been taken in the stable. It is not yet 

 possible at this stage to tell by test or smell that the 

 bacteria have begun to start injurious fermentations in 

 the milk; but the results will be felt in the manufacture of 

 the milk. 



If the creamery is near by the farm the milk ought at 

 once to be hauled rapidly there, while in the opposite case 

 it is necessary to take proper steps before the transporta- 

 tion to check the growth of the bacteria. The best means 

 at our service for this purpose is to cool the milk. 



Cooling the Milk. If the cooling is conducted in the 

 right way a strong current is started in the milk-can, so 



