Dairy farming milking

The video tutorial outlines three essential rules for handling milk: straining it, keeping it cool, and ensuring it reaches the market before it turns sour. These steps are crucial for maintaining the quality and freshness of milk.

What are the three rules mentioned for straining milk?

Why is it important to keep the milk cool?

Can you explain the process of straining milk based on the text?

What should be done to the milk before it goes to market?

What happens to milk if it is not sold before it becomes sour?