APPENDIX S 595 



supporting two gauze metal discs which act as strainers. Between the strainers 

 is placed the filtering medium which is a pure and innocuous prepared 

 cotton, the edge of which projects equally all round the strainers, this project- 

 ing edge — in order that no milk may pass unfiltered between the edges of 

 the strainers and the side of the funnel — being tucked under the bottom 

 strainer ; the edge of the bottom strainer should be first moistened with water, 

 to permit of the cotton being turned more easily. These are covered by a cup- 

 shaped lid provided with apertures to allow the milk to pass through, the whole 

 being kept in position by means of a turned cross piece which acts as a spring. 

 The filtering process may be carried out during the operation of milking — the 

 milk from each cow being poured into the filter, and so immediately freeing it 

 from impurities. Immediately after each filtering operation, the medium is 

 burned. The "Ulax" is probably the best strainer now on the market. 



3. Immediately after the milk is strained, prompt and efficient cooling is 

 obtained by allowing it to flow in a thin layer over a corrugated copper cylinder, 

 inside which cold water and ice are passed, thus reducing the tem|)erature in a 

 few seconds to a point at which germ life cannot develop. Clean milk, so 

 treated, needs no "preservation." If kept in a cool place it will remain per- 

 fectly sweet for several days, even in the hottest weather. Therefore no pre- 

 servation or sterilisation is necessary. 



4. The usual practice of slopping milk about firom one can to another in the 

 street — exposed to contamination from clouds of dust, the not always clean hands, 

 or in wet weather, the dripping garments of the driver — is one so objectionable 

 that only long usage and the absence of anything better has made it tolerated. 

 The ideal system, without doubt, is delivery in glass bottles, filled and sealed 

 at the dairy, and placed straight on the table without the intervention of jugs, 

 basins, or what not. Next comes delivery in cans, likewise filled and sealed at 

 the dairy. After that comes the system of drawing the milk by tap from a 

 sealed can, which, however, is much preferable to the plan of dipping into an 

 open can. The entire system at this dairy farm is so arranged as to supply a 

 clean whole milk from healthy cows kept under hygienic conditions, and pro- 

 tected from dust and infection. This desirable object is attained by (a) clean 

 milking, (<5) straining, (<r) cooling, and {d) bottling promptly, efficiently, and at 

 the dairy farm. On the whole, Mr Sorensen's methods appear to represent the 

 high tide of dairy farm work in England. But nothing is done by him which 

 could not be done by every dairy farmer in the country. It will be understood 

 that this system is an illustration of how to obtain a naturally pure milk supply 

 without modification or sterilisation. 



