MILK INSPECTION 227 



3 Water Supply. 



Pure water must be used for all purposes. It must be ac- 

 cessible and abundant. 



4. The Cows. 



(a) Discard milk containing mucus or blood and that from any- 



diseased cow. 



(b) Reject milk from any animal forty-five days before and six 



days after calving. 



(c) The food given must be suitable both in amount and kind and 



must not give a disagreeable flavor to the milk. 

 '(d) Keep the cows clean on flanks, belly, udder and tail. 



(e) Clip long hairs about udders and clip the tail sufficiently to 



clear the ground. 



(f) The cows must be kept from lying down between the cleaning; 



and milking. The best means of accomplishing this is by 

 throatlatches. 



(g) Clean the udder thoroughly before milking. 



5. The Milkers. 



(a) No milker or assistant shall have any connection with the 

 milk at any stage of its production if he has any com- 

 municable disease, or if he has been exposed to scarlet 

 fever, diphtheria, typhoid fever, or small-pox. 



'(b) After having everything prepared for milking, thoroughly 

 wash the hands with soap, water, and brush, so that they 

 may be clean when milking is begun. 



(c) The hands and teats must be kept dry during milking. If 



they become moistened with milk, they must be wiped dry 

 with a clean towel. 



(d) Suitable clean outer garments, such as overalls and jumpers, 



must be put on before milking. 



6. Utensils. 



(a) Strainers, whether metal, gauze, or cotton, must be absolutely 



clean when used for straining milk. 

 '(b) All dairy utensils must be absolutely clean and free from dust. 



