abnormal composition which makes it unfit for creamery 

 purposes. 



As soon as the milk from cows, far in pregnancy, 

 gets a salty taste the shipment must be discontinued. 



The Straining or Filtering of Milk 



The straining of the milk has for object the elimi- 

 nation of undissolved impurities, which have fallen into 

 the milk during milking. To be effective it must be 

 done at once after each cow is milked; before the bacteria 

 that adhere to the impurities, have a chance to disperse 

 in the milk and reproduce. 



Altho a good strainer has a remarkable corrective 

 influence on the quality of milk, it must not be forgotten 

 that the very best strainer cannot remedy the evil effects 

 of uncleanliness before and during milking. 



Milkstrainers 



Several types of strainers have been made for the 

 purpose of cleaning the milk of impurities or sediment. 

 They have usually a cone shape and are constructed to 

 fit the opening of milkcans ; they serve also as funnels 

 and facilitate the pouring of the milk into the cans. 

 Some strainers are provided with finely perforated gauze, 

 others with filtercloth, and still others with absorbent 

 cotton placed between discs of fine mesh gauze or two 

 layers of muslin or cheesecloth. 



The cottonstrainers are the most effective. They 

 have, however, the disadvantage of easily clogging of 

 the filter material and of working too slow. Their filter- 

 surface is too small. When clogged the filter-material 

 must be renewed- 



Moreover, strainers placed on the milkcans, make it 

 difficult to control the filling of the same. Consequently 

 a quantity of milk is frequently lost by over-filling of 

 the milkcan, and also by transferring a partly filled 

 strainer from one can to another. 



36 



