CLEAN MILK 159 



Straining, cooling, and bottling the milk 



Promptly after milk is drawn, it shall be removed from the 

 stable to a clean room, where it may be strained through a steri- 

 lized strainer of cheesecloth and absorbent cotton or any equally 

 good strainer. 



The milk shall be cooled within one hour to 45 F., and held 

 below this temperature but above freezing until delivered to the 

 consumer. 



The milk shall be bottled promptly. It may be bottled without 

 aeration, provided the cooling begins within fifteen minutes from 

 the time the milk leaves the cow. 



The milk shall be stored only in the dairy building. 



Cleansing of milk containers 



All milk containers and utensils shall be thoroughly cleaned 

 by hot water and sal soda or other equally pure and efficient 

 agent, rinsed until the cleaning water is thoroughly removed, 

 then exposed to live steam or boiling water at least twenty min- 

 utes, then held until used where dust, vermin, and other con- 

 taminating material will not have access. 



Packages for the transfer of milk 



The milk bottles shall be of flint glass and free from per- 

 manently attached parts. 



Seals 



Milk bottles shall be sealed as soon as possible after filling, and 

 they shall not be opened before delivery to the consumer. The 

 method of sealing shall be approved by the milk commission. 



Marking of milk containers 



Caps to close milk bottles must be marked to show the claimed 

 quality of the milk. All certified milk shall be conspicuously 

 marked with the name of the commission certifying to it and be 

 dated with the date of production. It shall further show the 

 name of the producer, or other means of identification. 



Transportation 



At no time between the cooling of the milk and its delivery 

 shall its temperature be allowed to go below the freezing-point 

 or exceed 45 F. 



