QUESTIONS 275 



C.C. when pasteurized, nor more than 300,000 per c.c. when de- 

 livered. To be pasteurized at 145 degrees for 30 minutes. 

 Dairies to score 40 points. Delivery in 48 hours after pas- 

 teurization. Shall be delivered in cans. Labeled '' Grade C 

 (for cooking)." 



2. Condensed Shimmed Milk. — ( 'aus to be painted blue, etc. 



Dairy Score Card. — The score card system of comparing 

 the cleanliness of dairy barns and the methods of handling the 

 product is of value not only for the direct purpose of com- 

 parison but to point out as well to the workers in the dairy 

 where to look for trouble. 



Vai-ious score cards have been devised, but the one that was 

 developed by the Federal Dairy Division and approved by 

 the Official Dairy Instnictors' Association has been most widely 

 adopted. The score card from Eochester, New York, is typical 

 of the one in most general use (see pp. 276-277). 



Material vs. Method. — While the dairy score card has its 

 uses it must not be judged that a high scoring stable will pro- 

 duce high scoring milk, or that a low scoring stable necessar- 

 ily means low scoring milk. There is no relationship between 

 expensiveness of bam and quality of milk produced and very 

 little between score Lnd quality. This becomes true because the 

 methods employed are so much more important than the material. 



A silk garment may be soiled and a cotton one the acme of 

 cleanliness. 



QUESTIONS 

 . 1. How may the pasture drinking pond affect the sanitary character of 

 the milk produced? 



2. What points of cleanliness should the milker observe ? 



3. What points about a milk pail are important in clean milk production ? 



4. Distinguish between real and apparent dirtiness in stables. 



5. Where do flies breed? Name one good poison for them. 



C What eii'ect does the purity of water drunk by the cow have upon the 

 quality of the milk produced? 



7. What is the second most important point in the production of good 



milk? What is the first? 



8. How should milk or cream be kept cool? 



9. What precautions should be taken in shipping milk into the cities? 

 10. Discuss the score card used for dairy barn and milk rooms. 



