72 DAIRYING 



daily. He estimated that the cost of 29 cow stanchions, cement 

 floor, water supply, milk cans, 1000 bottles, bottle washer, capper, 

 rack, milk cooler, boiler, pump, and milk pails, was $1631.70, and 

 the bacteria content of the milk produced at this dairy was 2500 

 per c. c. as an average of 17 tests made of milk taken from bottles 

 on delivery routes. Six of the 17 tests showed less than 1000 

 bacteria per 1 c. c. 



This good record can be made by any owner of cows if the 

 cows are healthy and clean, the stable has a tight ceiling, no cob- 

 webs or dirt are allowed to accumulate in it, the woodwork is 

 whitewashed, cement fjoors provided, no feed or bedding stored 

 in the stable except that needed daily, wood shavings are used for 

 bedding, 600 cubic ft. space and 4 sq. ft. window space provided 

 per cow stall, cows groomed not less than one hour before milking, 

 udders carefully washed and dried before milking, washstand or 

 sink provided for washing milkers' hands in stable, milk pails 

 .with small openings are used, the first jets of milk always drawn 

 into a separate can and not into the milk pail, clean clothes are 

 worn by the milkers, and the milk removed from the stable and 

 cooled immediately after milking. 



794. Inspected milk is a clean milk from healthy cows that 

 have been tuberculin tested and their general health examined by 

 a veterinarian. The cows are kept in a stable that is well lighted 

 and ventilated and their feed and water in good condition, but 

 not up to the standard of "certified" milk. Milk of this class is 

 delivered to the consumer in sterilized containers, kept at 50 F. 

 or lower until delivered, and it should not contain more than 

 100,000 bacteria per one cubic centimeter. 



795. Pasteurized milk includes milk that has been heated to 

 a temperature ranging from 150 F. to 180 F. for a period of 

 time that varies with the temperature and after heating is then 

 cooled to 50 F. or lower. Milk from dairies that do not comply 

 with the requirements of "certified" and "inspected" milk may 

 be made safer for human consumption by pasteurizing, as this 

 process, if properly carried out, will destroy disease germs that 

 may be present in the milk and prolong the time it will keep sweet. 



All milk of an unknown origin may be placed in this class. 



