ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 239 



should pass through a metal strainer having a fine mesh and a 

 flannel cloth or cheese cloth folded enough to prevent running 

 through too fast. Both the cloth and metal strainer ought to be 

 frequently rinsed during the milking to avoid gumming and to 

 v^ash away fine particles of dirt removed from one pail which 

 be later carried through, leaving the milk as badly infected as it 

 would have been if not strained. The dirt should be removed 

 from the milk so completely that when the milk is again strained 

 at its destination there will be no cause for returning the cloth 

 through which it passed to show to the dairyman the dirt col- 

 lected. 



The common strainer used over cans has flaring sides and a 

 concave bottom, the wire gauze being in the center of the bot- 

 tom. This only partially serves its purpose. It removes coarse 

 materials, but holds them in the milk stream, and the soft im- 

 purities which are easily broken up by agitation and soaking, 

 may be forced through the small openings by the constant cur- 

 rent of milk. 



Numerous improved forms of strainers are now made, and 

 some of them are very simple, and effectively overcome the 

 objection to the old style. In the pyramidal form the center of 

 the metal gauze is raised and the straining surface is much in- 

 creased; impurities striking against it work down until out of the 

 current. Others are so arranged that the milk is rising when it 

 passes through the gauze and dirt held back falls to the bottom 

 of a settling chamber. A layer of cotton between two pieces of 

 cheese cloth and pieces of wire netting to keep it in place, re- 

 moves many fine particles which escape other materials. Cot- 

 ton is cheap, and when much milk is handled one can easily 

 afford to use it once and throw it away. Sand and gravel are 

 used as strainers or filters, but special care must be taken to 

 thoroughly clean and sterilize them. Filters are also used, the 

 milk being forced through them by pressure. 



When passing through the strainer large surfaces of the milk 

 are exposed; hence it is important to do this work in a pure 

 atmosphere. 



