The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1905-04-12
l1ll'lIl!''y
strainina MIX.

Straining Milk.
Prof F. w. Vol, in his book on
"Dairying," says:
Milk should be strained through a
fine strainer. BY straining the milk
in room with fresh and pure air, a
strong infection Of bacteria is not
ousy avoided. but the advantage is
also gained that the milk is aired in
the best manner. The animal odor
OF milk as drawn from the udder,
which is so unpleasant to many, will
Not disappear to any appreciable ex-
tent If the straining takes place i'll
the stable where the air is foul; the
'odor may, on the contrary, often in
cre3Se by the milk being kept there
fox any length Of time. IN the fresh
air of the milk room the animal odor
would, however. largely disappear.
Tho straining Of the milk may
cause germs Of infection to be spread
in the milk instead of removing them
from the same. that is il the strainer
cloth is not changed often enough, or
il the wire strainer is not frequently
cleaned. In such cases it Will easily
happen that the finest dust-like i'm
purities remaining on the strainer are
pressed downward by the milk run
ming through and that the bacteria
found on the larger impurities are
washed of. Actual trials have con-
WINGED me that this may happen and
largely contribute to the infection of
the milk. spread some coarse soil
strongly impregnated with bacteria
on a fine strainer cloth and poured
newly-separated milk containing only
a small number of bacteria over the
same. The bacteria in the milk were
previously studied and found to be
different from the characteristic forms
in the layer Of soil. After the strain
ing the milk showed an entirely diff.
ferent appearance under the micro
scope than before 1t now teen1ed
with the same kinds of bacteria as
those found in the soil In a sample
taken after the straining had con-
tinued for some time their number
had, however, greatly decreased. and
same kinds Of bacteria as the ua-
strained milk, which plainly showed
that the soil particles had lost their
high bacteria content BY a bacteria
logical analysis of the layer OF soil
this proved to be the case, as this
now contained only very small num-
Der OF bacteria. The strained milk
was therefore far richer in bacteria
than before the straining and the
keeping qualities of the milk were
decreased by the straining process.
We thus see that by carelessness in
s<aining germs of infection may be
scattered in the milk. The large i'm
purities are removed from the milk
in the straining, but the most danger
Gus components of these, the fermen.
tation-starters themselves, are washed
into the strained milk.
1t is therefore very important 10
change the strainer cloth often during
the straining; or, if metal strainer
is used. the operation should be
changed occasionally by allowing
steam or hot water to pass through
the strainer in the opposite direction.
The more unclean the milk the more
frequently the changing and cleaning
process should take place.
In my straining experiments it was
also shown that the more violently
the milk dropped on the strsiner, the
more the strained milk was mixed
with fine soil-particles and COW hairs.
The kind of strainer used also played
an important part in regard to the
quality Of the milk strained. Milk of
the highest purity was not obtained
by straining the milk through good
linen strainer cloth, or by applying
fine wiregauze strainer. but by plac-
ing the linen cloth on the wire-gauze
strainer and allowing the milk to pass
through them both. BY changing the
former as often as need be, the wash
ing down OF bacteria from the filth
remaining on the strainer will be linn
tied as much as possible