﻿MEDICAL MILK COMMISSIONS AND CERTIFIED MILK. 17 



not do more harm than good. In some certified dairies a disinfectant 

 is used in this water, but in the majority of cases plain water is used. 

 After washing, the cows are usually partially dried with a clean 

 towel, the object being to have the cows' hides slightly moist, but not 

 wet enough for any moisture to run on the milkers' hands or drip 

 into the pail. 



While the cows are being prepared the milkers assemble in the 

 dressing room and put on their clean milking suits and thoroughly 

 scrub their hands and finger nails with soap and brushes. In a few 

 dairies the requirements for the cleanliness of the milkers are so rigid 

 that only smooth-shaven men are allowed to milk the cows or have 

 anything to do with handling the milk. When the milkers are satis- 

 factorily prepared for milking they are handed sterilized milk pails 

 and milking stools and allowed to start work. In some dairies the 

 cows are milked in a room separate from the stable. This room holds 

 only a few cows at a time, the cows being cleaned in the main barn 

 and led into the milking room to be milked. Judging from the bac- 

 terial counts of the various dairies there is nothing specially gained 

 by this, if proper precautions are taken in the main barn. 



MILKING. 



In a few dairies the milkers use a little vaseline on the hands while 

 milking, but in practically all cases milking is done with dry hands. 

 It is very often the practice to discard the first few streams of milk 

 from each cow, which are drawn into a cup. This " foremilk " con- 

 tains large numbers of bacteria, and the count can be reduced by re- 

 jecting it. 



Milkers are instructed to milk quickly and quietly, and after each 

 cow is finished they carry the milk to the straining room, where it is 

 strained and cooled immediately. By far the best method is to re- 

 quire the milkers to wash their hands after milking each cow. 

 Plenty of clean towels should be provided for the purpose of wiping 

 the milkers' hands. In one dairy paper towels are being used, so 

 that perfectly fresh unused towels are at hand for each milker. 

 During the milking the milkers should not be allowed to rest the 

 milk pail on the floor, as the bottom of the pail is liable to become 

 covered with dirt, which is transferred to the milkers' hands when 

 he pours the milk from the pail. 



SUBSEQUENT HANDLING OF MILK. 



The milk is removed immediately from the barn to the milk 

 house, where it is cooled and bottled at once. In some dairies the 

 milk is bottled warm and the bottles are packed in ice or stood in ice 

 water. This eliminates much exposure to the air. Various types 

 of bottle fillers are in use in the large dairies, while one or two of 

 4999°— Bull. 1—13 3 



