Clean Milk 



pails from the cow to the straining room, a 

 distance of anywhere from twenty-five to 

 one hundred feet, across a cow yard, under a 

 hay loft, or past a manure pile, with a large 

 surface of warm milk exposed to falling dirt 

 and prevalent odors. 



The strainer is a utensil that theoretically 

 should not be used. If milk were produced 

 in a clean manner, the dirt that the strainer 

 is expected to remove would not get into 

 the milk, so straining would be unnecessary. 



No reliance can be placed on the strainer's 

 ability to make up for previous careless 

 handling of milk. Bacterial dirt once in 

 milk has done its harm, and the strainer will 

 certainly not reduce, and most probably does 

 increase, the bacteria already present. 



For this reason it cannot be kept too scru- 

 pulously clean, and should be boiled for an 

 hour and dried in the oven at least once, and 

 preferably twice, a day. 



The best strainer for the average dairy- 

 man is a metal vessel with a 100-wire mesh, 

 set in the sides rather than the bottom of 



102 



