1932 



The Cornell Reading-Courses 



The figures in the preceding table show the very important part the 

 steriHzation of utensils plays in the production of clean milk. 



On the official dairy score card, the two dairies showed the following 

 score : 



Equipment + Methods - I'inal Score 

 A= 29.3 + 48.1 = 77.4 

 B= 28.0 + 37.2 = 65.2 



The equipment in B's case was about the same as in A's, but the 

 methods in A's case were nearly 11 per cent better; methods and not 

 equipment count most in the production of clean milk. 



THE MILK, ROOM OR THE MILK HOUSE 



The location and the construction of the room or the house in which the 

 milk is handled and the utensils washed is also a very important factor in 



clean milk production. The 



milk house, should be so 

 located that it will have 

 good drainage and be free 

 from any contamination. 

 The principal purpose in 

 building a milk house is to 

 provide a place where the 

 milk and the utensils may 

 be handled apart from all 

 other dairy operations. 



The millc room or milk 

 house should be so con- 

 structed and cared for that 

 it will be thoroughly clean. 

 Smooth, tight walls and 

 ceilings are desirable for 

 the same reason here as in 

 the dairy bam, that is, they 

 prevent the collection of 

 dirt. Milk house floors made of cement are more sanitary and 

 durable than wood floors, because they do not readily absorb moisture, 

 are more easily cleaned, and are not injured by water used in 

 cleaning the utensils and the floor itself. The milk house should be well 

 supplied* with fresh air and sunlight, and special care should be taken to 

 have the air free from odors. It is a well-known fact that milk will readily 

 take up odors, and, for this reason if no other, a clean milk house is neces- 



FiG. 136 



- A galvanized iron sterilizer, 

 inexpensive and saves labor 



This [is 



