CLEANING. AND STERILIZING OF SOTTLES 



285 



be used for no other purpose than to provide a place for clean 

 milk utensils and for handling the milk. During bottling this 

 room shall be entered only by persons employed therein. The 

 bottling room shall be kept scrupulously clean and odorless. 



36. Temperature of Milk.— Proper cooling to reduce the 

 temperature to forty-five degrees F. shall be used, and aerators 

 shall be so- situated that they can be protected from flies, 

 dust, and odors. The milk shall be cooled immediately after 

 being milked, and maintained at a temperature between thirty- 

 five and forty-five degrees F. until delivered to the consumer. 



Fig. 94. — Elevation of certified milk house showing arrangement of milk spout through the 

 wall from the weigh roominto the milk room. There is no door connecting the two rooms. 



3Y. Sealing of Bottles. — Milk, after being cooled and bot- 

 tled, shall be immediately sealed in a manner satisfactory to the 

 commission, but such seal shall include a sterile hood which 

 completely covers the lip of the bottle. 



38. Cleaning and Sterilizing of Bottles. — The dairy build- 

 ing shall be provided with approved apparatus for the cleansing 

 and sterilizing of all bottles and utensils used in milk pro- 

 duction. All bottles and utensils shall be thoroughly cleaned 

 by hot water and sal soda, or equally pure agent, rinsed until 

 the cleaning water is thoroughly removed, then exposed to live 

 steam or boiling water at least twenty minutes, and then kept 

 mvsrt'ed until used in a place free from dust and other contam- 

 inating materials. 



