162 



MANUAL OF MILK PRODUCTS 





Score 



Methods 



Score 



Equipment 













Per- 



Al- 





Per- 



Al- 





fect 



lowed 





fect 



lowed 



stables (Continued) 







UTENSILS AND MILKING 







Provision for light : Four sq. 







Care and cleanliness of utensils 



8 







ft. of glass per cow . . . 



4 



— 



Thoroughly washed ... 2 







(Three sq. ft., 3 ; 2 sq. ft., 







Sterilized in steam for 15 







2: 1 sq. ft., 1. Deduct for 







minutes 3 







uneven distribution.) 







(Placed over steam jet, 







Bedding 



1 



— 



or scalded with boiling 







Ventilation 



7 



— 



water, 2.) 







Provision for fresh air, con- 







Protected from contamina- 







trollable flue system . . 3 







tion 3 







(Windows hinged at 







Cleanliness of milking . . . 



9 



— 



bottom, 1.5 ; sliding win- 







Clean, dry hands ... 3 







dows, 1 ; other openings, 







Udders washed and wiped 6 







0.5.) 







(Udders cleaned with 







Cubic feet of space per cow, 







moist cloth, 4 ; cleaned 







500 ft 3 







with dry cloth or brush 







(Less than 500 ft., 2; 







at least 15 minutes before 







less than 400 ft., 1 ; less 







milking, 1.) 







than 300 ft., 0.) 













Provision for controlling 













temperature .... 1 







HANDLING THE MILK 



Cleanliness of attendants in 







UTENSILS 







milk room 



Milk removed immediately 



2 



— 



Construction and condition of 







from stable without pouring 







utensils .."..... 



1 



— 



from pail 



2 



— 



Water for cleaning .... 



1 



— 



Cooled immediately after milk- 







(Clean, convenient, and 







ing each cow 



2 



— 



abundant.) 







Cooled below 50° F. . . . 



5 







Small-top milking pail . . . 



5 



— 



(51° to 55°, 4 ; 56° to 60°, 







Milk cooler 



1 



— 



2.) 







Clean milking suits .... 



1 



" 



Stored below 50° F. . . . 

 (51° to 55°, 2 ; 56° to 60°, 

 1.) 

 Transportation below 50° F. 



3 



— 



MILK BOOM OR MILK HOUSE 







2 







Location : Free from contami- 







(51° to 55°, 1.5; 56° to 60°, 

 1.) 



(If delivered twice a day, 

 allow perfect score for stor- 

 age and transportation.) 







nating surroundings . . . 

 Construction of milk room 

 Floor, walls, and ceiling . 1 

 Light, ventilation, screens . 1 



1 

 2 



— 







Separate rooms for washing 













utensils and handling milk . 



1 



— 









Facilities for steam .... 



1 



— 









(Hot water, 0.5.) 







Total 







Total 



40 



— 



60 



— 



Equipment -f- Methods 



Final Score* 



Note 1. — If any exceptionally filthy condition is found, particularly dirty utensils, the 

 total score may be further limited. 



Note 2. — If the water is exposed to dangerous contamination, or there is evidence of 

 the presence of a dangerous disease in animals or attendants, the score shall be 0. 



