184 MILK HYGIENE 



vessels and apparatus used shall be entirely clean, that 

 the milk be handled with the greatest cleanliness and be 

 kept in well-tinned metal cans or in glass or earthenware 

 vessels with perfect glazing, containing no lead, and that 

 all vessels shall be so constructed that they will not be 

 difficult to clean. 



Special regulations should be established for the pas- 

 teurisation of milk. If the heating is of short duration, 

 it is desirable that the milk be heated to 80 C. (176 F.) 

 and cooled immediately afterward. The following re- 

 quirements should be established for heating at a lower 

 temperature: Milk should be raised to a temperature 

 of 65 to 70 C. (149 to 158 F.) and held there for one- 

 fourth hour or it should be kept for one-half hour at a 

 temperature of 60 to 65 C. (140 to 149 F.). The 

 pasteurizer should be known to act accurately enough 

 to attain the required temperature with certainty. 



b. The places for keeping and selling milk. The places 

 in which milk is handled must be light, airy and easy to 

 keep clean; therefore, they must be provided with an 

 impervious floor and a good drain, and good, pure water 

 must be easily accessible. 



The salesplaces must likewise be bright, airy and 

 clean and, in addition, there are a number of special 

 requirements. Milk should not be allowed to be sold in 

 the same shop with other goods, with the exception of 

 certain foods (as bread, honey, flour, butter, margarin 

 and eggs), which cannot, either by their odor or in any 

 other way, have a deleterious influence on the flavor and 

 the keeping quality of the milk. Conducting a laundry, 

 or a similar business, in the same place in which milk is 

 kept or handled, should not be permitted. Of course, 

 the apartment must not be used as a dwelling or a sleep- 

 ing room, and it should not be in direct communication 

 with sleeping rooms. If the place used for keeping and 



