Dairying 



385 



during the process of milking. Before starting to milk, the 

 udder, flanks, and bellies should be carefully wiped with a 

 clean damp cloth to remove any loose hairs or dust that might 

 fall into the pail. Following this, the milker should put on 

 clean overalls (Fig. 165) and wash his hands. Small-topped 

 pails should be used, experiments showing that milking in 

 such pails safeguards the milk and reduces the number of 

 bacteria. A pail like the one 

 shown in Fig. 166 may be 

 secured by soldering a hood 

 on an ordinary pail. 



The milking should be done 

 with dry hands. The prac- 

 tice of milking with wet hands 

 is an undesirable habit, not 

 only because of the drops of 

 water that fall into the milk, 

 but because of the possibility 

 of causing chapped teats. 

 Before milking each cow, the 

 milker should wash his hands. 



Care of milk in the milk-house. After each cow's milk is 

 drawn it should be carried at once to the milk-house, weighed, 

 recorded, sampled for the composite test, if one is to be made, 

 strained, and cooled. The milk after being cooled should be 

 bottled at once and placed in a cold room, or it should be put 

 in cans and placed in a tank of cold water. The dairy-house 

 should be so constructed as. to fulfill sanitary requirements and 

 still be practical and inexpensive. 



196. Pasteurization of milk. Whenever there is any doubt 

 about the purity of raw milk, it should be pasteurized. This 

 can be done by heating to a temperature somewhat less than 

 boiling (145 F. is proper), retaining this temperature for a time, 

 then cooling it immediately. Heating the milk to 145 F. and 

 holding it at this temperature for twenty minutes will usually 

 2c 



FIG. 166. Open and small-top milk 

 pails. 



