CERTIFIED MILK 6 1 



that none are handling the milk who are in contact with 

 any contagious disease. 



Before milking, the hands should be washed in warm 

 water with soap and nail brush and well dried with a clean 

 towel. On no account should the hands be wet during 

 milking. 



The milkers should have light-colored, washable suits, 

 including caps, and not less than two clean suits weekly. 

 The garments should be kept in a clean place, protected 

 from dust, when not in use. 



Iron milking stools are recommended, and they should 

 be kept clean. 



Milkers should do their work quietly and at the same 

 hour morning and evening. Jerking the teat increases 

 materially the bacterial contamination of the milk and 

 should be forbidden. 



6. Helpers Other than Milkers. All persons engaged in 

 the stable and dairy should be reliable and intelligent. 

 Children under 12 should not be allowed in the stable or 

 dairy during milking, since in their ignorance they may do 

 harm, and from their liability to contagious diseases they 

 are more apt than older persons to transmit them through 

 the milk. 



7. Small Animals. Cats and dogs must be excluded 

 from the stables during the time of milking. 



8. The Milk. All milk from cows 60 days before and 

 10 days after calving must be rejected. 



The first few streams from each teat should be discarded 

 in order to free the milk ducts from the milk that has re- 

 mained in them for some time and in which the bacteria 

 are sure to have multiplied greatly. If any part of the 

 milk is bloody or stringy or unnatural in appearance, the 

 whole quantity yielded by that animal must be rejected. 

 If any accident occurs in which a pail becomes dirty, or 

 the milk in a pail becomes dirty, do not try to remove the 

 dirt by straining, but put aside the pail, and do not use the 

 milk for bottling, and use a clean pail. 



Remove the milk from each cow from the stable im- 

 mediately after it is obtained to a clean room and strain 



