MAKING CERTIFIED MILK. 161 



Tites at this stage of the work causes the cow to 

 make a second effort which is not as satisfac- 

 tory as the first. 



Oleanliness in Milking. — ^White suits should 

 be worn and the milkers should have a clean 

 suit daily. Tfliere should be a supply of water in 

 the stables and the milkers required to clean 

 their hands after milking each cow. The first 

 three or four streams of milk from each teat 

 should be rejected as this contains many more 

 bacteria than the milk drawn afterward. 



Straining the Milk. — ^Absorbent cotton should 

 be used on the milk pail, confining it between 

 two layers of the thinnest gauze. If the goods 

 used to confine the cotton is too thick, the milk 

 will spatter when it strikes it, but when very 

 thin gauze is used the milk passes through it to 

 the cotton. The layer of cotton used should be 

 as thick as the milk will pass through readily, 

 and it should be used for one milking only. The 

 gauze may be cleaned and sterilized and used 

 until worn out. 



The milk must be removed from the stable 

 and poured through an absorbent cotton strain- 

 er into some closed vessel into which it is to be 

 conveyed to the bottling room, where it should 

 be cooled as soon as possible to a temperature df 

 40 deg. or below, then bottled and placed in 

 cases with chopped ice added which will con- 

 tinue the cooling to about 35 deg. if plenty of 

 fine ice is used. 



