494 



MILK 



milk before medical examination has shown them to be free from 

 disease germs. It is also essential that dependence can be placed 

 on the owner or superintendent of the dairy to report promptly 

 every case of illness of an employee. 



The reliability of certified milk depends largely upon the 

 personnel of the certifying commission and the capabiUty of the 

 experts employed by the commission. Dr. Coit comments on 



24, 31. Milkers. While at work or 

 persons handling the milk use no to- 

 bacco nor intoxicating liquors. Hands 

 and fingers kept away Irom nose and 

 mouth - - - - 



25 Durins milking, milkers do not 

 touch anything but the clean top of 

 milking stool, the milk pail and cows' 

 teats ..... - 



26, Milkers do not apit upon walla 

 or floors of stables, or milk houses, or 

 into water uaed for coobng milk or 

 washing utensils - 



27. Fore milk. First streams from 

 each teat rejected and collected into 

 separate vessel. Milking done quietly 

 and cows treated kindly _ 



25. MUking, calving period. Milk 

 from all cows excluded 45 days before 

 and 7 days after parturition 



29, Bloody and stnngy milk. Bloody 

 and stringy milk rejected and auch 

 cow isolated from the herd . .. 



30. Make-up of herd. No 

 besides the certified herd kept . . . 

 same bam or brought in contact with 

 them. _ 



32. Straining and Strainers. Milk 

 promptly removed from stable to 

 clean room and emptied from pail 

 to can, strained through double 

 layer of cheese cloth or absorbent 

 cotton sterilized 



33. DAIRY BUILDING. Dairy 

 building provided at proper distance 

 from stable dwelling, hogpen, privy 

 manure pile 



34. Dairy building kept clean, not 

 used for purposes other than hand- 

 ling and storing of milk and milk 

 utensils. Floors graded and w:'~~ 

 tight - .. 



35. Dairy building well lighted, 

 screened and drained. No ammals 

 allowed therein. No part used for 

 dwellmg or lodging purposes, bottling 



n used for no other purpose. This 



36. TEMPERATURE OF MILK. 

 Milk cooled to 45° F. Acraton 

 tee ted from flies, dust and 0'_ 

 Milk cooled immediately after being 

 milked, is maintained between 35" and 

 ^B° F. until delivered... 



37. SEALirJG OF BOTTLES. Milk 

 is sealed in a manner satisfactory to 

 commissioa — _ 



36. CLEANING AND STERILIZ- 

 ING OF BOTTLES. Dairy building 

 provided with approved apparatus for 

 cleansing and sterilising bottles and 

 utensils. Bottles and utensils thorough- 

 ly cleaned, rinsed until the cleaning 

 water is thoroughly removed, expoaed 



Tottii- 



Fig. 198 continued. 



this phase of the subject in the following words: "A medical 

 milk commission which fails to carry out any one or more of the 

 essential parts of the system does not represent the system. 

 The product which such commissions permit to be called certified 

 represents a serious menace to the certified milk system. Such 

 certification establishes a false security in the minds of physicians 

 and the public who have learned to trust the system and the 



