CARE OF MILK AND CREAM 



103 



The use of covered pails. Taking everything 

 in consideration, probably the best form of pail 

 that a dairyman can use is the covered one, as 

 such a pail excludes practically all dirt. It has 

 already been mentioned that a dairyman is deal- 

 ing with a food product; hence the advisability 

 of providing a clean place in the barn where the 

 milk may be kept during the time of milking. 



Fig. 30. 



A cow that has been well groomed — one of the essentials in 



the production of clean milk. 



Straining and aerating. The milk should be 

 strained as soon as possible through several 

 thicknesses of cheesecloth. It is advised by some 

 that milk be aerated to remove animal heat and 



