CLEAN MILK PRODUCTION 



677 



"III. Milk House. 



"11. The can should not remain in the stable while being filled. 

 Remove the milk from each cow at once from the stable to a clean room. 

 Strain immediately through absorbent cotton or cotton flannel; cool to 

 50° F. as soon as possible. Store at 50° F. or lower. 



"12. Utensils should be of metal with all joints smoothly soldered. 

 If possible, they should 

 be made of stamped 

 metal. Never allow 

 the utensils to become 

 rough or rusty inside. 

 Use them for nothing 

 but milk. 



"13. To clean the 

 utensils, use pure water. 

 First rinse them with 

 warm water, then wash 

 them inside and out in 

 hot water in which a 

 cleaning material has 

 been dissolved. Rinse 

 again and sterilize in 

 boiling water or steam. 

 Then keep them in- 

 verted in pure air, and 

 in the sun as much as 

 possible, until ready to 

 use. 



"IV. Milking and 

 Handling Milk. 



"14. A milker 

 should wash his hands 

 immediately before 

 milking and should 

 milk with dry hands. 

 He should wear a clean 

 outer garment, which should be kept in a clean place when not in use. 

 Tobacco should not be used while milking. 



" 15. In milking be quiet, quick, clean and thorough. Commence milk- 

 ing the same hour morning and evening. Milk the cows in the same order. 



"16. If any part of the milk is bloody, stringy or not natural in 

 appearance, or if, by accident, dirt gets into the pail, the whole should 

 be rejected. 



1 From Farmers' Bulletin 602, U. S. Dept. of Agriculture. 



A Clean Milker in a Clean Stable at 

 Milking Time. 1 



Note the clean suit, sanitary milking stool, small-top 

 pail, cow with clean flanks and udder, and sanitary 

 stable construction. Under these conditions clean milk 

 can be easily produced. 



