224 CLEAN MILK 



Coolers, if used, should be sterilized in a closed sterilizer, 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 sterilized in the closed sterilizer 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 sterilized paraffined paper disk, and the caps authorized 

 by the commission. 



All dairy utensils, including the bottles, must be thoroughly 

 cleansed and sterilized. 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 sterilized by boiling, or in a closed sterilizer 

 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 sterilized 

 and milk bottled should be at a distance from the house, 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 boiling and not opened 

 to admit the milk nor to take out the filled bottles. 



The empty 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, in- 

 cluding cap, when handling the milk. 



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

 sterilized disks. 



