Department of Dairy Industry, Coi,i,ege of Agriculture, 

 CoRNEi,i< University. 



Score Card for Production of Sanitary Milk. 



Date 



Dairy of P. O. 



I. 



Health of the 

 herd and 

 its protec- 

 tion. 



II. 



Cleanliness 

 of the cows 

 and their 

 surround- 

 ings. 



III. 



Construction 

 and care of 



the uten- 

 sils. 



IV. 



Health of em- 

 ployees and 

 manner of 

 milking. 



V. 

 Handling 

 the milk. 



Health and comfort of the cows and 

 their isolation when .sick or at 

 calving" time 



I^ocation, lightinj? and ventilation of 

 the stable - 



Food and water 



Total . 



Cows - 



Stable - 



Barnyard and pastnre. - 



Stable air (freedom from dust and 

 odors) ._ ---- 



Total . 



Construction of utensils and their 

 cleaning: and sterilizing" -- 



"W^ater supply for cleaning and loca- 

 tion and protection of its source.. 



Care of utensils after cleaning:.... 



Use of small-top milking pail 



Total . 



Health of employees 



Clean over-all milking suits and ntilk- 

 ing with clean, dry hands 



Quiet milking, attention to cleanli- 

 ness of the udder and discarding 

 foremilk 



Total - 



Prompt and efficient cooling 



Handling milk in a sanitary room 

 and holding it at a low tempera- 

 ture _ 



Protection during transportation to 

 market 



Total . 



TOTAL OF ALL SCORES .. 



PER- 

 FECT. 



100 



30 

 20 

 20 



30 

 100 



25 

 100 



30 

 100 



I^emarks. 



If the total of all scores is 

 480 or above. -- 



And each division is 



The sanitary conditions are 



90 or above EXCELLENT 



450 or above 80 or above..... GOOD 



400 or above 60 or above.. MEDIUM 



Below 400 Or any division is below 60 POOR 



The sanitary conditions are Scored by.. 



Digitized by Microsoft® 



