66 DAIRY TECHNOLOGY 



is permitted within an hour before milking time, so that 

 the air may be free from dust when the milk is drawn. 



At milking time the milker, dressed in a clean white 

 suit, approaches the cleaned cow with a steam-sterilized, 

 covered milk pail, sits well back from the cow to avoid 

 brushing her with his arms or head, and holds the pail at 

 an angle to prevent dirt from dropping into the milk. 

 The milker's hands are clean and he touches no part of 

 the cow but her teats ; the fore milk is drawn into a separ- 

 ate receptacle and discarded. 



Having completed the milking of one cow, the milker 

 carries his pail to the milk room, hands it to the person 

 in charge, who weighs the milk, wipes the top of the pail 

 with a damp cloth and pours the milk over an enclosed 

 cooler. During this time, the milker washes his hands 

 and wipes them on a clean towel, then returns to milk 

 another cow. 



In the milk room the milk is run over a cooler into sterile 

 cans, then removed to the bottling room and put into 

 sterile bottles, capped and packed in ice ready for de- 

 livery. 



This milk reaches the consumer within less than 24 hours 

 from the time it is drawn and at a temperature of 50° F. 

 or less. 



Inspected Milk. 



Milk of this grade is general market milk produced on 

 average farms, but subject to supervision of inspectors. 

 This grade of milk is usually of sufficiently high quality for 

 general use in the household. 



