180 PRINCIPLES AND PRACTICE OF MILK HYGIENE 



cooling. When the milk from the individual cows is 

 emptied into a shipping can in the stable, it is exposed 

 to contamination by any dust or odors which may be 

 present in the stable air, and, furthermore, it is not likely 

 to be promptly cooled. A milk room is therefore a neces- 

 sity. On dairy farms it has been found to be convenient 

 as well as economical to have this room in the same build- 

 ing with other rooms in which the utensils and vessels 

 can be washed and in which the milk can be stored. A 

 building of this kind is called a milk house or dairy build- 

 ing and sometimes also contains a room in which the 

 milk is bottled. A spring house may, when the condi- 

 tions are suitable, serve as a substitute for a storage room 

 or refrigerator, but the practice of washing the milk ves- 

 sels in the kitchen of the dairyman's residence is very 

 objectionable. The milk house should be arranged so 

 that it will not be necessary for the milkers to enter the 

 room in which the cooler is located or to pass through 

 the wash room to empty their milk pails. This will 

 greatly reduce the labor of keeping the several rooms 

 clean. The floor plan of a milk house in which this idea 

 is carried out is shown in Fig. 17. The milkers pass 

 from the stable to the weigh room, where the milk, after 

 being weighed, is emptied into a tank, from which it 

 is carried by a short pipe passing through the wall to the 

 reservoir on top of the milk cooler. 



The inspector should observe the location of the milk 

 room or milk house and the materials of which it is con- 

 structed; note the provisions for cooling the milk; exam- 

 ine the condition of the apparatus and utensils and the 

 facilities for washing and cleaning them, and investigate 

 the source of the water used for the latter purpose. 



1 . Location. The milk house should be isolated from 



