MARKET MILK 



161 



Milking should be done quickly and thoroughly, with no vio- 

 lent jerking of the teats. After each cow is milked, the pail 

 of milk should be removed immediately to the milk house. 



The milker should remember always that he is handling a 

 human food which is very easily contaminated. Only those 

 persons who are free from communicable disease should be 

 allowed to handle milk or even enter the stable or dairy house. 



SCORING METHODS OF PRODUCTION 



In rating the sanitary conditions under which milk is pro- 

 duced, the score-card system has been found to be very useful, 

 as it brings together the items which are believed to affect 

 the sanitary quality of the milk. This is of assistance both 



