MILK AND ITS PRODUCTS 181 



co )led slowly soured within 40 hours, while the other re- 

 mained perfectly sweet for five days. 



[f a large quantity of milk is handled, it should be cooled 

 b\ means of a water cooler, many styles of which may be 

 purchased at reasonable prices. The next best plan is to set 

 th i cans in ice water and stir the milk frequently. 



The general subject of milk sanitation may be summarized 

 in the following statements : 

 . Use only healthy cows. 



:! Milk should not be handled by any one suffering from 

 a c ontagious disease or associated with a person so affected. 



)J. The cow's body should be kept free from manure. 



4. The milker should have clean clothes and should milk 

 with dry hands. 



>. The utensils must be properly washed and sterilized. 



C. The milk must be thoroughly cooled immediately and 

 kept cold until consumed. 



168. Certified Milk. This name is applied to milk pro- 

 duced according to a set of rules prepared by a medical milk 

 commission. Such organizations have no relation to either 

 state or city inspection. Representatives of the association 

 make chemical analyses and bacteria counts of the milk at 

 frequent intervals. They also examine the sanitary condi- 

 tions of the premises where the milk is produced and the 

 health of the cattle and of the milkers at regular intervals. 



If all rules are complied with and the number of bacteria 

 is below the maximum number fixed by the rules, the com- 

 mission certifies to the condition of the milk and allows the 

 dairyman to sell it with its approval. The rules are very 

 strict, requiring great cleanliness in every detail. As a 

 result certified milk means the highest possible quality from 

 a sanitary standpoint. Such milk usually retails at about 



