A good sanitary strainer is illustrated on page 37. 

 It has been made according to the author's design with 

 the object to overcome the disadvantages above-named. 

 It is not placed on the cans and the size therefore not 

 limited; it may be made to suit the requirements of any 

 size farm. 



The strainer may be placed on any stool, box or 

 rable higher than the milkcans. By its tilting-spout ar- 

 nmgement, the transfer from one can to the other is 

 avoided. The milker can easily control the degree of 

 tilling of the cans and thus prevent all losses of milk. 



Altho ' intended as a cotton-strainer, all kinds of 

 filter-material can be used in it. It is conveniently taken 

 apart and cleaned. 



On farms where a cream-separator is used the 

 strainer may be used as a receiving tank for the same or 

 for a milk-cooler. 



If cotton cloth is used for filter-material this must 

 be -cleaned after each milking and sterilized by boiling 

 in water. 



The Cooling of the Milk 



As stated before the milk-bacteria find an ideal 

 medium for their development in freshly drawn milk, 

 having almost the body temperature of the cows. 



For this reason the milk should be cooled directly 

 after the milking of each cow and to a temperature, 

 lo\v enough, to prevent bacterial growth as nearly as 

 possible. Every minute lost gives these micro-organisms 

 a start that cannot be undone by later cooling. If the 

 milking of all the cows is finished before the cooling is 

 done, often two or three hours after the milking of the 

 first cow, the growth of bacteria in the milk of the cows 

 first milked, may have advanced so much that it has an 

 influence on the quality of the products made from it. 



From the above follows that milk-coolers should be 



