THE CONTROL OF MILK-SUPPLIES 



553 



[Back of card.] 

 DETAILED SCORE 



Equipment. 



cows. 



Health 



Apparently in good health i 



If tested with tuberculin once a year and 

 no tuberculosis is found, or if tested 

 once in six months and all reacting 



animals removed 5 



(If tested only once a year and reacting 

 animals foimd 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 i 



Free from contaminating surroundings 1 

 Construction of stable 



Tight, sound floor and proper gutter. 2 



Smooth, tight walls and ceilmg 1 



Proper stall, tie, and manger i 



Light: Four sq. ft. of glass per cow. 



(Three sq. ft., 3; 2 sq. ft., 2; 1 sq. ft. 1. 



Deduct for uneven distribution, j 

 Ventilation: Automatic system 



Adjustable windows i 



Cubic feet of space for cow: 



500 to 1000 feet 



(Uss than 500 feet, 2 less than 400 feet 

 1; less than 300 feet, 0; over 1000 feet, 0.) 



Comtruction 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 



Cleaning milking suits 



MILK ROOM. 



Location of milk room 



Free from contaminating surroundings i 

 Convement 1 



Construction of milk room [.......... 



Floor, walls, and ceiling 1 



Light, ventilation, screens 1 



Total.. 



Score. 



Methods. 



Cleanliness of cows . 



STABLES. 



Cleanliness of stables . . . . , 



Floor 



Walls. 



Ceihng and ledges i 



Mangers and partitions .,... I 



Windows j 



Stable air at milkins time 



Barnyard clean and well drained ........ 



Removal of manure daily to field or proper 



pit 



(To 50 feet from stable, 1.) 



MILK ROOM. 



Cleanliness of milk room 



Score. 



UTENSILS AND MILKING. 



Care and cleanliness of utensils 



Thoroughly washed and sterilized in 



live steam for 30 minutes 5 



(Thoroughly washed and placed over 



steam jet, 4; thoroughly washed and 



scalded with boiling water, 3; thoroughly 



washed, not scalded, 2.) 

 Inverted in pure air 3 



Cleanliness of milking 



Clean, dry hands 3 



Udders washed and dried 6 



(Udders cleaned with moist cloth, 4; 



cleaned with dry cloth at least 15 minutes 



before milking, 1.) 



HANDLING THE MILK. 



Cleanhness of attendants 



Milk removed immediately from stable. . 

 Prompt cooling (cooled immediately after 



milking each cow) 



Efficient cooling: below 50° F. (51 ° to 55°, 



4; 56° to 60°, 2.) 

 Storage: below 50° F 



(51° to 65°, 2; 56° to 60°, 1.) 

 Transportation; iced in summer 



(For jacket or wet blanket, allow 2; dry 

 blanket or covered wagon, 1.) 



Total. 



^"^P'^eot + methods = final score. 



Note J-— If any filthy condition is found, particularly dirty utensils, the total score shall be limited to 49. 

 JNOTB 2. If the water is exposed to dangerous contamination or there is evidence of the presence of a 

 Dangerous disease m animals or attendants, the score shall be 0. 



Dairy score cards are of relatively recent origin and, there- 

 fore, are imperfect. As a rule, they do not emphasize methods 



