The Bottling of Milk 



out, without the milker or those engaged in 

 the packing and shipping entering. 



Bottling should be done quickly and neat- 

 ly, and the capping and covering keep pace 

 with the filling. The practise of delaying 

 the covering until a large number of bottles 

 is filled is a bad one, as it means a longer 

 exposure of the bottled milk than is neces- 

 sary. The pasteboard caps, which must also 

 be sterilized, should be handled in a cleanly 

 manner, and not laid around in dirty places. 



The overflow from the bottling table is 

 unfit to be bottled, and this milk should not 

 be offered for human consumption. 



As soon as milk is bottled the bottle 

 sliould be packed in ice ready for shipment. 

 The boxes should have covers and be deep 

 enough to hold sufficient ice to cover the 

 tops of the bottles, as the cream, rising to 

 the top, contains more bacteria than the rest 

 of the milk, and needs thorough icing. 



All utensils and vessels used in bottling 

 milk are subject to the same requirements 

 as other milk vessels. They should be con- 



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