CLEAN MILK 471 



Is bedding clean ? 



Is barnyard clean ? Well drained ? . . . . 



How often is manure removed from stable ? 



How far is manure removed from stable ? 



Is pasture free from mud-holes or stagnant water ? 



III. Milk room. 



Is milk room clean ? Has it any bad odors ? . . . . 



IV. Utensils and milking. 



Are utensils clean ? . . . Sterilized ? . . . How ? 



How soon after milking are utensils cleaned ? 



How are utensils cared for after milking ? 



Are milkers healthy ? . . . Do they milk with clean, dry hands ? . 



Do they wear special over-all suits ? 



How often are suits washed ? 



Where are suits kept when not in use ? 



How long before milking are cows cleaned ? 



Are udders wiped with damp cloth before milking ? 



Is stable floor dampened before milking ? . . Where is milk strained 



V. Handling the milk. 



Are attendants in milk room clean ? 



What kind of a strainer is used ? 



How soon after milking is milk cooled ? 



What kind of a cooler is used ? 



To how low a temperature is milk cooled ? . . . . Is ice used ? . 

 How is milk protected during transportation to market ? 



Rules for the production of clean milk (Ross) 



The presence of bacteria in milk is what causes the milk to become unfit for 

 human food. If there were no germs in milk, it would keep sweet and whol3- 

 some indefinitely. The problem of producing clean milk is therefore one of keep- 

 ing bacteria out of the milk. 



The following rules are comparatively simple and inexpensive to follow, and 

 at the same time they will do much to help the dairymen produce clean milk : — 



1. Keep the cow clean. 



2. Clip the hair about the flank and udder at least twice each year. 



3. Wipe the udder with a damp cloth just before milking. 



4. Do not brush or feed the cow just before milking. 



5. Do not sweep the floor within three-quarters of an hour before milking. 



6. Use a small-top or covered milk-pail. 



7. Milk with clean hands and clean suits. 



8. Rinse all of the milk utensils with cold water, and then wash them 

 thoroughly with a brush and hot water in which washing powder has been dis- 

 solved. Then scald everything in boiling water. 



9. Have the barns well lighted and ventilated. Bacteria do not thrive in 

 sunlight. Have not less than four square feet of glass per cow. 



10. Keep the milk utensils in a place free from dust. 



11. In purchasing dairy apparatus, insist that all seams be filled with solder. 

 Cracks and seams make an ideal place in which germs grow. 



12. Keep the milk cold (at least 50° F.) after milking. 



Rules for care of milk by consumer 



1. Do not leave milk sitting on the door step or other place exposed to dust 

 and rays of the sun. 



2. Do not keep milk in the same compartment with other food. 



3. Keep the milk on ice from time of delivery until it is used. 



