CATTLE PRODUCTS 335 



The cows must be healthy. 



The feed must be good. 



The barn must be clean and light, with plenty of win- 

 dows, smooth walls and ceilings. 



The feeding must be done after milking, and opera- 

 tions that stir up dust 

 should not be performed 

 near milking time. 



The cows must be 

 clean. FlG - m - 



Milk pails. Compare 

 The milker mUSt be a the chances for dirt to 



healthy person. drop into the different pails ' 



The water-supply must be good. Typhoid fever is 

 often carried from infected wells. 



The utensils must all be sterilized with scalding water. 



A small-top, hooded milk pail should be used. 



As soon as the milk is drawn, it should be cooled so 

 as to check the growth of the bacteria that make it sour. 



The milk should be kept sealed and cool until it is 

 used. It may be spoiled after it reaches the consumer 

 just as easily as before. If exposed uncovered in cities, 

 it is more likely to take up disease germs than in the 

 country, because the city dust contains so many germs. 



298. Commercial Forms of Milk. In order to kill a 

 large proportion of the bacteria in milk it is often pas- 

 teurized, or heated ten to thirty minutes at temperatures 

 of 180 to 150 Fahr., and then quickly cooled. Such 

 milk will keep sweet longer than if not treated, and is 

 safer to drink. It is very much better to have the milk 

 so clean that it will keep until used and be safe without 

 being pasteurized. 



