So, also, great care should be taken to keep out all hairs, dirt and
filth of every kind. If permitted to get into the milk, filth cannot
be entirely strained out, and hence some of its odors and flavors will
linger in the fats of the milk and appear in the product manufactured
from it. The indispensable necessity for clean utensils has already
been mentioned. Filth from this source will not only affect odor and
flavor, but is quite likely to contain the germs of ferment which will
multiply in the milk and product, and cause disastrous results. With a
clean can, clean pails and clean hands, begin the task of milking by
brushing off all loose materials from the cow's side that may rattle
down into the pail, carefully brush and clean the udder and teats, and
then place the pail between your knees in a way to prevent the cow
putting her foot into it, or upsetting it, if she should move about
nervously, or be suddenly startled--which should not be permitted if it
is possible to avoid it.