280 MILK HYGIENE 



received from the udder into vessels, and from these into cool- 

 ing cans, both of which are perfectly clean and dry, having been 

 cleansed and heated, at a temperature adequate to effect com- 

 plete sterilization, since the last milking; and have been kept 

 iaverted iu a clean, dry and odorless atmosphere. 



36. No milk shall be represented as certified milk that has 

 not been passed through a sieve of wire or other cloth, either 

 while milking or immediately thereafter, having not less than 

 one hundred meshes to the linear inch. 



37. No milk shall be represented as certified milk that does 

 not consist of the entire contents of the udder at each milking, 

 including the fore-milk, middlings and strippings. 



38. No milk shall be represented as certified milk that has 

 been drawn from the animal at abnormal hours, such as mid- 

 night or noon ; nor from any animal for a period of nine weeks 

 before calving, or that has not been separated for nine days 

 after parturition. 



39. No milk shall be represented as certified milk, which 

 has been exposed to the emanation or infection of any form 

 of communicable disease, either in the person or persons hand- 

 ling the milk, or by accidental contamination in cleaning milk 

 containers, or by the association of any person engaged in 

 handling the milk, with person or persons sick of contagious 

 disease. 



PREPARATION FOR SHIPMENT 



40. It is hereby understood and agreed, that all milk repre- 

 sented as certified milk shall receive every known detail of 

 care that will promote its keeping qualities, and favor its safe 

 transportation. 



41. That the milk on being drawn from the cow, shall be 

 treated by ice, or clean, cold water in motion and proper aera- 

 tion, in order, first, to remove its animal heat, and second, to 

 reduce its temperature to a point not above fifty degrees, nor 

 below forty degrees Fahrenheit; said temperature to be ac- 

 quired within forty-five minutes after milking, and maintained 

 within the above limits while held for shipment, during its 

 transportation and until it is delivered to the purchaser. 



