200 



Dairy Bacteriology. 



PERFECT ALLOW 



46 Manure is removed to field daily 4, 



to at least 100 feet from barn 2, stored 

 less than 100 feet or where cows can get 

 at it ...I 4 



47 Liquid Matter is allowed to saturate 



ground under or around cow barn 2 



48 Milking stools are clean 1 



49 Cow lard is clean and free from 



manure ' 2 



50 COWS have been tuberculin tested andj 



all tuberculous cows removed 7 



51 Cows are all in good flesh and condi- 



tion at time of inspection ', 



52 Cows are all free from clinging 



manure and dirt. (No. dirty ) 4 



53 LONG HAIRS are kept short on belly, 



flanks, udder and tail 1 



54 UDDER AND TEATS of cows are I 



thoroughly brushed and wiped with a! 

 clean damp cloth before milking 3 



55 ALL FEED is of good quality and dis- 



tillery waste or any substance in a state 



of putrefaction is fed 2 



56 MILKING is done with dry hands 2 



57 FORE MILK or first few streams from each! 



teat^is discarded 2 



58 Clothing of milkers is clean 1 



59 Facilities for washing hands of milkers are 



. provided in cow barn or milk 



house '- 2 



60 Milk is strained at and in 



clean atmosphere 1 



61 Milk is cooled within two hours afterj 



milking to 50 degrees F. 3, to 55 degrees 



F. 2 to 60 degrees F. 1 3 



62 Ice is used for cooling milk j 1 



63 MILK HOUSE is free from dirt, rub- 



bish and all material not used in the: 

 handling and storage of milk I 1 



64 Milk utensils are rinsed with cold j 



water immediately after using and washed 

 clean with hot water and washing solu-i 

 tion 2 



65 Utensils are ...sterilized by steam or 



boiling water after each using 2 



66 Privy is in sanitary condition, with 



vault and seats covered and pro- 

 tected i 1_ 



60~ 



Remarks 



Equipment 40 per cent. Score per cent 



Methods 60 per cent. Score per cent 



Perfect Dairy 100 per cent. Score per cent 



