SANITARY METHODS IN MILK PRODUCTION 179 



steam. It should also be supplied with a cooler, 

 I^roper pails, cans and strainers, and storage facili- 

 ties. It is desirable that the milk house be divided 

 into two sections, one for heating water and clean- 

 ing utensils and the other for cooling and storing 

 the milk. We are considering now the dairyman 



tW*'*' ^1^ 



MILK HOUSE CONNECTED WITH THE STABLE — A BAD PRACTICE 



who produces market milk rather than the butter 

 maker. The floor of the milk house should be con- 

 structed of cement and the walls and ceiling made 

 smooth and tight for ease in cleaning. Provide 

 screens for doors and windows. It is particularly- 

 important that the water-supply for cleaning should 

 be free from all contamination. Any contagious 

 disease can be readily transmitted through this me- 

 dium, as the milk comes in direct contact with the 



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