196 Dairy Bacteriology. 



as small an opening at the top as can be used in milking ; 

 top opening preferably not to exceed 8 inches in diam- 

 eter. This lessens the contamination by dust and dirt 

 during milking. 



49. The milking should be done rapidly and quietly, 

 and the cows should be treated kindly. 



50. Dry fodder should not be fed to the cows during 

 or just before milking, as dust therefrom may fall into 

 the milk. 



51. All milk utensils, including pails, cans, strainers, 

 and dippers, must be kept thoroughly clean and must 

 be washed and scalded after each using, and all seams 

 in these utensils should be cleaned, scraped and soldered 

 flush. 



The Milk. 



52. Milk from diseased cows must not be shipped. 



53. The milk must not be in any way adulterated. 



54. The milk as soon as drawn should be removed to 

 the milk house and immediately strained and cooled to 

 the proper temperature. 



55. All milk must be cooled to a temperature below 

 50 degrees F., within two hours after being drawn, and 

 kept thereafter below that until delivered to the cream- 

 ery. , 



56. The milk should be strained into cans which are 

 standing in ice water which reaches the neck of the can. 

 The more rapidly the milk is cooled, the safer it is, and 

 longer it will keep sweet. Ice should be used in cooling 

 milk, as very few springs are cold enough for the pur- 

 pose. 



57. If aerators are used, they should stand where the 

 air is free from dust or odors, and on no account should 

 they be used in the stable, or out of doors. 



