Pre-milking is particularly important! The foremilk contains most of the harmful bacteria. These should not get on the milking parlor floor. A strip cup is also important for assessing the milk, it has a large black control panel for easy identifiable flakes, lumps or other signs of abnormal milk.

The special sieve prevents the foremilk from splashing when it hits (to minimise the risk of cross-contamination).

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