MARKET MILK 



161 



Milking should be done quickly and thoroughly, with no vio- 

 lent jerking of the teats. After each cow is milked, the pail 

 of milk should be removed immediately to the milk house. 



The milker should remember always that he is handling a 

 human food which is very easily contaminated. Only those 

 persons who are free from communicable disease should be 

 allowed to handle milk or even enter the stable or dairy house. 



SCORING METHODS OF PRODUCTION 



In rating the sanitary conditions under which milk is pro- 

 duced, the score-card system has been found to be very useful, 

 as it brings together the items which are believed to affect 

 the sanitary quality of the milk. This is of assistance both 





Score 



Methods 



Score 



Equipment 



Per- 

 fect 



Al- 

 lowed 



Per- 

 fect 



Al- 

 lowed 



cows 



Health 



Apparently in good health 1 

 If tested with tuberculin 

 within a year and no tu- 

 berculosis is found, or if 

 tested within six months 

 and all reacting animals 



removed 5 



(If tested within a year 



and reacting animals are 



found and removed, 3.) 



Food (clean and wholesome) . 



Water (clean and fresh) . . 



STABLES 



Location of stable .... 



Well drained 1 



Free from contaminating 



surroundings .... 1 

 Construction of stable . . . 

 Tight, sound floor and 



proper gutter .... 2 

 Smooth, tight walls and 



ceiling 1 



Proper stall, tie, and manger \ 



6 



1 

 1 



2 

 4 



— 



cows 



Clean 



(Free from visible dirt, 6.) 



STABLES 



Cleanliness of stables . . 



Floor 2 



Walls 1 



Ceiling and ledges ... 1 

 Mangers and partitions . . 1 

 Windows 1 



Stable air at milking time 



Freedom from dust ... 3 

 Freedom from odors ... 2 



Cleanliness of bedding . . 



Barnyard 



Clean 1 



Well drained 1 



Removal of manure daily to 

 50 feet from stable . . . 



MILK ROOM OR MILK HOUSE 



Cleanliness of milk room 



8 

 6 



5 



1 

 2 



2 

 3 



— 



