Relation of Bacteria to Market Milk. 89 



strappings and be sold separately. The top of the milk 

 pail should be as small as possible, not larger than six or 

 eight inches, to keep out dirt, and if anything falls in the 

 milk, such as straw or manure, then the milk should be 

 rejected. The milk from each cow should be removed 

 from the stable immediately after it is obtained. 



Milk cans and utensils. All utensils used in the pro- 

 duction and shipping of milk, such as cans, covers, bot- 

 tles, dippers, skimmers, measures, strainers, stirrers, etc., 

 must be so constructed that all parts are absolutely free 

 from places where milk can accumulate or soak in, so 

 that it cannot be removed by simple washing. The sur- 

 face coming in contact with milk and cream must be 

 smooth and free from excessive rust. All utensils in- 

 cluding cans must be kept scrupulously clean, inside and 

 outside, at all times. They should be cleansed by wash- 

 ing with a brush and soap) or washing powder and hot 

 water and thorough rinsing. After this cleansing they 

 should be sterilized with boiling water and then kept in- 

 verted in a place free from dust and flies. Strainers, 

 whether metal, gauze or cotton must be absolutely clean 

 when used for the straining of milk. Milk cans should 

 be used for no other purpose. Bottle caps must be kept 

 in clean, covered, dry and dust proof receptacles. All 

 cans and utensils must be free from defects and rough or 

 uneven surfaces. 



Care of milk on the dairy farm. The room where 

 utensils, milk pails, strainers and the milk are kept 

 should be separated from both the house and the stable 

 and be used only for dairy purposes. It should be kept 

 neat, clean, well ventilated and free from flies and dust. 

 No odds and ends or other unnecessary things should be 



