CLEAN MILK 471 



Is the milk-room used exclusively for milk, and is it free from dirt and 



odors ? 



At what temperature is the milk kept after cooling ? 



How is the milk cared for during transportation to market ? . . . 



Rules for the production of clean milk (Ross) 



The presence of bacteria in milk is what causes the milk to be- 

 come unfit for human food. If there were no germs in milk, it 

 would keep sweet and wholesome indefinitely. The problem of pro- 

 ducing clean milk is therefore one of keeping bacteria out of the milk. 



The following rules are comparatively simple and inexpensive to 

 follow, and at the same time they will do much to help the dairy- 

 man produce clean milk : 



1. Keep the cow clean. 



2. Clip the hair about the flank and udder at least twice each year. 



3. Wipe the udder with a damp cloth just before milking. 



4. Do not brush or feed the cow just before milking. 



5. Do not sweep the floor within three-quarters of an hour be- 

 fore milking. 



6. Use a small-top or covered milk-pail. 



7. Milk with clean hands and clean suits. 



8. Rinse all of the milk utensils with cold water, and then wash 

 them thoroughly with a brush and hot water in which washing 

 powder has been dissolved. Then scald everything in boiling water. 



9. Have the barns well lighted and ventilated. Bacteria do not 

 thrive in sunlight. Have not less than four square feet of glass per 

 cow. 



10. Keep the milk utensils in a place free from dust. 



11. In purchasing dairy apparatus, insist that all seams be filled with 

 solder. Cracks and seams make an ideal place in which germs grow. 



12. Keep the milk cold (at least 50 F.) after milking. 



Rules for care of milk by consumer 



1. Do not leave milk sitting on the door step or other place ex- 

 posed to dust and rays of the sun. 



2. Do not keep milk in the same compartment with other food. 



3. Keep the milk on ice from time of delivery until it is used. 



