RULES AND REASONS FOR FARM CARE OF MlLK. 11? 



4. The quantity of above feeds should be limited so that the animals 

 will consume the entire ration at once. 



5. The milking stable should be as free from dust as possible at time 

 of milking. Feed dry fodders after milk is removed from stable. 



6. Brush udder and flanks with a stiff brush to remove dirt and loose 

 hairs. Sponge off udder thoroughly with clean water, leaving it moist but 

 not dripping wet. 



7. Use only clean tin milk pails. Reject all rusty or patched tinware 

 in the milk business. Unless seams and joints are extra well soldered, it 

 will pay to have an extra coating over all seams and the joints well flushed. 



8. Just before milking, the milker should wash his hands thoroughly 

 with soap and water. Under no conditions should the hands be wet dur- 

 ing the milking. 



MILKING. 



1. Milk should not be left in barn during the milking as it can absorb 

 odors even when hot and become contaminated with bacteria from the 

 air. 



2. Milk, even when warm, should be strained through several layers of 

 cheese cloth. This strainer should be first washed in tepid water and boiled 

 after every milking and then dried. 



3. Milk should be aerated immediately after being milked. Aerators 

 are best suited for this purpose, but stirring, dipping and pouring the milk 

 will reduce in part the peculiar odors present in fresh milk. 



4. Milk should be immediately cooled after being drawn from the 

 cow. Where possible, use ice or cold running water. A quick reduction 

 in temperature checks the development of any bacteria that may have fal- 

 len into the milk during milking. 



STORAGE AND TRANSPORTATION. 



1. Milk should not be kept in barn over night. The dairy store room 

 or building should be free from all foul smells. Stable and hog pen odors 

 can be easily absorbed by the milk. 



2. The milk should be kept cold until it is delivered. An initial cool 

 ing is useless unless it is continued. 



3. In hauling milk to factory, cans should be full or covers pushed 

 down to prevent churning. 



4. Cans should be protected by a covering, as a tarpaulin, to prevent 

 dust from settling on cans and to protect the milk from the sun. 



CARE OF UTENSILS. 



1. Factory products such as whey or sour skim milk should be 

 returned in other receptacles than the cans used for bringing milk to 

 factory. This custom of returning waste products to the farm in the cans 



