138 Milk and Its Products 
entangles a considerable number, of germs, and hence 
these strainers should be cleansed with great care, 
and should be frequently renewed. 
Treatment after drawing.— So soon as the milk is 
drawn, it should be rapidly brought to a temperature 
slightly below the surrounding atmosphere. While it 
is being cooled it should be stirred to prevent the 
cream from rising, and in milk that has been cooled 
in this way there will be comparatively little tendency 
afterward for the cream to separate from the milk. 
Milk so ,treated is in an ideal condition for consump- 
tion, even though the consumer may consider the 
quality poor because of the slight tendency of the 
cream to form on the surface. 
Aération of milk.—Milk when drawn from the cow 
contains a certain amount of dissolved gases. These 
gases contain more or less 
of what is known as animal 
odor, the amount of this 
odor depending very largely 
upon the physieal condition 
- of the animal at the time 
' the milk is drawn. Some- 
times the amount is very 
slight and scarcely notice- 
able, at other times it is so 
great as to be extremely of- 
fensive. These gases and 
the accompanying odor are 
easily removed from the 
Fig. 16. ‘Star’ milk cooler and P 
aérator. milk by exposure of the 
