Show MILK STRAINING IMPORTANT Utensils and Strainer Cloths Should Be Thoroughly Washed and Then Sterilized Prepared by the United States Department Department Department Depart Depart- ment of Agriculture Strainer cloths containing bacteria per square Inch have been found In use on dairy farms The average strainer cloth of which about 30 36 square Inches Is in contact with the milk Is likely to contain fully I a billion bacteria If it Is not washed and anti sterilized after each milking If It the cloth Is folded the number of oC bacteria Is likely to be still greater Milk mk produced under conditions where utensils were not sterile was found to contain more than bacteria per cubic centimeter When all utensils were sterilized the average e bacterial count was only about per cubic centimeter or orless orless orless less than twentieth one-twentieth as many Bacteria In milk are not necessarily injurious to health but they reduce it Its keeping quality Certain kinds of bacteria bacteria bacteria bac bac- teria if It too numerous also affect its palatability For For- Forthe the production ol of clean milk mill the department of agriculture agriculture agriculture ture urges strict sanitation in every dairy operation Utensils and strainer cloths should be thoroughly washed with warm warm water and washing powder then rinsed In clean water and sterilized sterilized sterilized ster ster- I by boiling or steaming for i five minutes After sterilization the I utensils including palls pails cans strainers strain strain- ers and anti strainer clouts cloths should be I j v t tiA 1 iA 7 fi r j n 1 9 s' s J 4 a i i iw ix x x w Cleanliness Is Essential to the Production Production tion of Milk of Low Bacterial Count hung in a clean place where they will willbe willbe willbe be protected from flies files and dust Milk as ns it leaves the udder of ot healthy cows Is clean and pure and may be kept so by following the methods outlined |