SANITARY MILK PRODUCTION 



181 



SUMMARY OF THE NORTH SCORE CARD 



Primary Equipment 

 Milking : 



Size, condition and character of pails, 

 cans and lids. 



Strainers of cotton or cheese-cloth and 

 held in place by a good sanitary holder. 



No metal strainers allowed. 

 Cooling : 



Ice supply. 



Water sypply. 



Cooling tank. 



Smooth metal stirring rods. 

 Sterilizing: 



Boiling water or steam. 



Alkali wash powder. 



Scrubbing brushes used. 



Primary Methods 

 Milking : 



Udder clean before milking. 



Milker's hands clean before milking. 



Small mouth milk pails in use. 



Milk strained in a clear atmosphere 



through cotton or fine cheese-cloth. 

 Cooling : 



Milk chilled in ice water to 50F. 



Milk chilled in running water to 55F. 



Milk chilled in standing water to 60F. 



Sterilizing : 



Utensils rinsed in clear cold water right 



after using. 

 Scrubbed with brushes in alkali powder 



and rinsed. 



Sterilized in boiling water or steam. 

 Strainers washed in alkali solution and 



boiled. 



Secondary Equipment 1 

 Cow Stable: 



Location and construction. 



Air and ventilation. 



Light. 

 Milk House: 



Location and construction. 

 Privy: 



Location, construction and screening. 



Secondary Methods 1 

 Cow Stable: 



Care, free from dirt, dust and odor. 

 Cow Yard: 



Well drained. 

 Manure: 



Distance removed. 

 Milk House: 



Cleanliness, freedom from flies and 



rubbish. 

 Employees : 



Conditions of clothing. 

 Cow feed: 



Condition and quality. 

 Privy : 



Condition and disposal of contents. 



1 The primary equipment and methods are scored in whole numbers, the secondary 

 in decimals. Under secondary equipment and methods only outline headings are 

 given; the card is very detailed. 



Dirty Dairies. In this chapter there has been no attempt to portray 

 the evils of dirty dairying. Within the memory of men now living the 

 milk business has been raised from a primitive trade to the dignity of a 

 recognized industry. When the evolution commenced, modern sanita- 

 tion itself was a new thing and its application to dairying an experi- 

 ment. It was soon found that the dairy business had every need of the 

 new science. Almost inconceivably dirty cows and filthy barns, miry 

 barnyards, menacing privies, impure wells and cisterns, and unclean 



