CHAPTER XXII 



STRAINING THE MILK 



nn O keep the dirt out, not to strain it out, is the 

 aim of the cleanly dairyman. 

 Milk should never be left standing in the stable 

 or in the kitchen. It is the unseen, dissolved dirt 

 that is alarming and that does the damage. Every 

 hair, straw, fly, and particle of dust, is laden with 



A. STRAINER DIPPER WITH SANITARY HANDLE. B. 

 MILK STRAINER WITH HOOP FOR HOLDING CHEESE- 

 CLOTH IN POSITION. 



bacteria. When these get into the milk, the bac- 

 teria are washed off and we are able only to strain 

 out the visible and least harmful part. The sooner 

 these bacteria-carrying agents are removed the 



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