Milkpails 



Several types of sanitary milkpails have been con- 

 structed and recommended. A good milkpail should be 

 made of well tinned metal, have smooth surfaces and 

 corners so that it is very easy to clean . Its top should 

 be partly covered (See illustration below.) 



Even in the cleanest stables the air carries bacteria 

 v/hich are stirred up by air-currents and fall to the floor 

 in a sort of invisible rain. During' milking" they fall also 

 in the milkpail If the top thereof is partly covered, the 

 danger of bacteria falling- into the pail is eliminated in 

 proportion to the extent of the cover over the pail-open- 

 ing- At the same time hair, dandruff and other impuri- 

 ties and eventual drops of perspiration of the milker's 

 face are kept out. 



SANITARY MILKPAIL 

 [Courtesy of Creamery Package Mfg. Co.l 



Milking 



The two first streams of each teat should be milked 

 away. This milk contains usually only 0, 5 to 1, 5% of 

 butterfat, but may contain large numbers of bacteria 

 which have entered through the milk-duct of the teat into 

 the udder. At the same time the milker makes sure by 

 judging this milk and by feeling the udder, that all the 

 quarters are sound. If any inflammation is detected, one 

 or more of the quarters feel hard and hot, the milk of 

 such quarters should not be milked into the pail, nor 



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