CLEAN MILK 



177 



DETAILED SCOBE 



EQUIPMENT 



METHODS 



Si ^i 



Cows 



Health 



Apparently in good health 1 

 If tested with tuherculin 

 once a year and no tuber- 

 culosis is found, or if 

 tested once in six months 

 and all reacting animals 



removed 5 



(If tested only once a year 

 and reacting animals 

 found and removed, 2). 



Comfort 



Bedding 1 



Temperature of stable 1 



Food (clean and wholesome). . 



Water 



Clean and fresh 1 



Convenient and abundant 1 

 Stables 



Location of stable 



"Well drained 1 



Free from contaminating 



surroundings 1 



Construction of stable 



Tight, sound floor and pro- 

 per gutter 1 



Smooth, tight walls and ceil- 

 ing 1 



' Proper8tall,tie,andmanger 1 

 Light: Four aq. ft. of glass 



per cow 



(Three sq. ft., 3; 2 sq. ft., 2; 

 1 sq. ft., 1. Deduct for un- 

 even distribution.) 



Tentilation: Automatic sys- 

 tem 



Adjustable windows 



Cubic feet of space for cow; 



BOO to 1000 feet 



(Less than BOO feet, 2 ; less 



than 400 feet, 1 ; less than 



300 feet.O; over 1,000 feet, 



Utensils 



Construction and condition of 



utensils 



Water for cleaning 



(Clean, convenient, and 

 abundant.) 



Small-top milking pail 



Facilities for hot water or 



steam 



(Should be in milk house, 

 not in kitchen.) 



Milk cooler 



Clean milking suits 



Milk JRoonm 



Location of milk room 



Free from contaminating 



surroundings 1 



Convenient 1 



Construction of milk room. . . 



Floor, walls, and ceiling.. 1 



Light, ventilation, screens 1 



Total 



40 



Cows 



Cleanliness of cows 



Stables 



Cleanliness of stables 



Floor 2 



Walls 1 



Ceiling and ledges 1 



Mangers and partitions. . . 1 



Windows 1 



Stable air at milking time - 

 Barnyard clean and well 



drained 



Removal of manure daily to 



field or proper pit 



(To 50 feet from stable, 1.) 

 Milk Hoom 



Cleanliness of milk room 



Utensils and Milking 

 Care and cleanliness of uten- 

 sils 



Thoroughly washed and ster- 

 ilized in live steam for 30 



minutes 



(Thoroughly washed and 

 placed over steam jet, 4; 

 thoroughly washed and 

 scalded with boiling wa 

 ter 3 ; thoroughly washed, 



not scalded, 2) 



Inverted in pure air S 



Cleanliness of milking 



Clean, dry hands 3 



Udders washed and dried. .6 



(Udders cleaned with moist 



cloth, 4; cleaned with dry 



cloth at least IB minutes 



before milking, 1.) 



Bandlimg the Milk 



Cleanliness of attendants 



Milk removed immediately 



from stable 



Prompt cooling (cooled imme- 

 diately after milking each 



cow) 



Bfttcient cooling ; below 50° F . 

 (51° to B5°, 4; 56° to 60°, 2.). 



Storage; below 60° F 



(51° to 55°, 2; 56° to 60°, 1.). . 

 Transportation; iced in sum- 

 mer 



(For jacket or wet bla.nket, 

 allowed, 2 ; dry blanket or 

 covered wagon, 1). 



Total. 



60 



-)- Methods = Final Score 



Equipment 



NoTB 1. — If any filthy condition ie found, particularly dirty uteneila, the total score shall be 

 limited to 49. , . . „ , . 



Note 2 If the water ie exposed to danf^eroua contammfrtion or there ia evidence of the pre- 



aence of a dangeroua diaeaae in animala or attendantB, the score shall be 0, 



