APPENDIX E. 213 



MlI^K HOUSK. 



.10. Have a light, clean, well-ventilated, and screened milk room, located 

 so as to be free from dust and odors. 



11. Milk uten.sils should be made of metal, and all joints smoothly sold- 



ered. Never allow utensils to become rust}- or rough inside. Use 

 them only for handling, storing, or delivering milk. 



12. To clean dairy utensils, use only pure water. First rinse the uten- 



sils in warm water. Then wash inside and out in hot water in 

 which a cleansing material has been di,s.solved, and rinse again. 

 Sterilize with boiling water or steam. Then keep inverted in pure 

 air and sun, if possible, until wanted for use. 



Milking and Handling Milk. 



13. Use no dry, dusty food ju.st previous to milking. 



14. The milker .should wash his hands immediately before milking, and 



milk with dry hands. He should wear a clean outer garment, 

 kept in a clean place when not in use. Tobacco should not be 

 u,sed while milking. 



15. Wipe the udder and surrounding parts with a clean damp cloth im- 



mediately before milking. 



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



ing at the same hour every morning and evening, an<I milk the 

 cows in the same order. 



17. If any part of the milk is bloody, stringy, or unnatural in appear- 



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

 be rejected. 



18. Do not fill cans in the stable. Remove the milk of each cow at once 



from the stable to milk room. Strain immediately through cotton 

 flannel or cotton. Cool to 50°F. as soon as strained. Store at 

 50° F. or lower. 



19. Never mix warm milk with that which has been cooled, and do not 



allow milk to freeze. 

 2(1. A person suffering from any di.sease, or who has been recently ex- 

 posed to a contagious disease, must remain avva\- from the cows 

 and the milk. 



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