180 PRINCIPLES AND PRACTICE OF MILK HYGIENE 
cooling. When the milk from the individual cows is 
emptied into a shipping can in the stable, it is exposed 
to contamination by any dust or odors which may be 
present in the stable air, and, furthermore, it is not likely 
to be promptly cooled. A milk room is therefore a neces- 
sity. On dairy farms it has been found to be convenient 
as well as economical to have this room in the same build- 
ing with other rooms in which the utensils and vessels 
can be washed and in which the milk can be stored. A 
building of this kind is called a milk house or dairy build- 
ing and sometimes also contains a room in which the 
milk is bottled. A spring house may, when the condi- 
tions are suitable, serve as a substitute for a storage room 
or refrigerator, but the practice of washing the milk ves- 
sels in the kitchen of the dairyman’s residence is very 
objectionable. The milk house should be arranged so 
that it will not be necessary for the milkers to enter the 
room in which the cooler is located or to pass through 
the wash room to empty their milk pails. This will 
greatly reduce the labor of keeping the several rooms 
clean. The floor plan of a milk house in which this idea 
is carried out is shown in Fig. 17. The milkers pass 
from the stable to the weigh room, where the milk, after 
being weighed, is emptied into a tank, from which it 
is carried by a short pipe passing through the wall to the 
reservoir on top of the milk cooler. 
The inspector should observe the location of the milk 
room or milk house and the materials of which it is con- 
structed; note the provisions for cooling the milk; exam- 
ine the condition of the apparatus and utensils and the 
facilities for washing and cleaning them, and investigate 
the source of the water used for the latter purpose. 
1. Location.—The milk house should be isolated from 
