354 MILK AND THE PUBLIC HEALTH chap. 



The rapid cooling is a matter of great importance. The milk 

 should be cooled to 45° F. within an hour, and not allowed to rise 

 above that as long as it is in the hands of producer or dealer. In 

 order to assist in the i-apid cooling, the bottles should be cold 

 before the milk is put into them. 



Aeration of milk beyond that obtained in milking is unnecessary. 



9. Utensils. — All utensils should be as simple in construction as 

 possible, and so made that they may be thoroughly sterilised before 

 each using. 



Coolers, if used, should be sterilised in a closed steriliser, 

 unless a very high temperature can be obtained by the steam sent 

 through them. 



Bottling machines should be made entirely of metal, with no 

 rubber about them, and should be sterilised in the closed steriliser 

 before each milking or bottling. 



If cans are used, all should have smoothly soldered joints, with 

 no places to collect the dirt. 



Pails should have openings not exceeding 8 inches in diameter, 

 and may be either straight pails or the usual shape with the top 

 protected by a hood. 



Bottles should be of the kind known as " common sense " and 

 capped with a sterilised, paraffined paper disc and the caps 

 authorised by the Commission. 



All dirty utensils, including the bottles, must be thoroughly 

 cleansed and sterilised. This can be done by first thoroughly 

 rinsing in warm water, then washing with a brush and soap or 

 other alkaline cleansing material and hot water and thoroughly 

 rinsing. After this cleansing they should be sterilised by boiling, 

 or in a closed steriliser with steam, and then kept inverted in a 

 place free from dust. 



10. The Dairy. — The room or rooms where the utensils are 

 washed and sterilised and the milk bottled should be at a distance 

 from the house and the barn, so as to lessen the danger of 

 transmitting through the milk any disease which may occur in the 

 house. 



The bottling room, where the milk is exposed, should be 

 so situated that the doors may be entirely closed during the 

 bottling and not opened to admit the milk nor to take out the 

 filled bottles. 



The empty shipping cases should not be allowed to enter the 

 bottling room, nor should the washing of any utensils be allowed in 

 the room. 



The workers in the dairy should wear white washable suits, 

 including cap, when handling the milk. 



Bottles must be capped as soon as possible, after filling, with 

 the sterilised discs. 



