214 MANUAL OF MILK PRODUCTS 



water, and dry wiped with another clean sterilized cloth — a separate 

 cloth for drying each cow. 



17. Feeding. — All foodstuffs shall be kept in an apartment separate 

 from and not directly communicating with the cow barn. They shall 

 be brought into the barn only immediately before the feeding hour, 

 which shall follow the milking. 



18. Only those foods shall be used which consist of fresh, palatable, 

 or nutritious materials, such as will not injure the health of the cows 

 or unfavorably affect the taste or character of the milk. Any dirty 

 or moldy food or food in a state of decomposition or putrefaction shall 

 not T)e given. 



19. A well-balanced ration shall be used, and all changes of food 

 shall be made slowly. The first few feedings of grass, alfalfa, ensilage, 

 green corn, or other green feeds shall be given in small rations and 

 increased gradually to full ration. 



20. Exercise. — All dairy cows shall be turned out for exercise at 

 least 2 hours in each 24 in suitable weather. Exercise yards shall be 

 kept free from manure and other filth. 



21. Washing of hands. — Conveniently located facilities shall 

 be provided for the milkers to wash in before and during milking. 



22. The hands of the milkers shall be thoroughly washed with soap, 

 water, and brush and carefully dried on a clean towel immediately 

 before milking. The hands of the milkers shall be rinsed with clean 

 water and carefully dried before milking each cow. The practice 

 of moistening the hands with milk is forbidden. 



23. Milking clothes. — Clean overalls, jumper, and cap shall be 

 worn during milking. They shall be washed or sterilized each day 

 and used for no other purpose, and when not in use they shall be kept 

 in a clean place, protected from dust and dirt. 



24. Things to be avoided by milkers. — While engaged about the 

 dairy or in handling the milk employees shall not use tobacco nor 

 intoxicating liquors. They shall keep their fingers away from their 

 nose and mouth, and no milker shall permit his hands, fingers, lips, 

 or tongue to come in contact with milk intended for sale. 



25. During milking the milkers shall be careful not to touch any- 

 thing but the clean top of the milking stool, the milk pail, and the 

 cow's teats. 



26. Milkers are forbidden to spit upon the walls or floors of stables, 

 or upon the walls or floors of milk houses, or into the water used for 

 cooling the milk or washing the utensils. 



27. Fore milk. — The first streams from each teat shall be rejected, 

 as this fore milk contains large numbers of bacteria. Such milk shall 

 be collected into a separate vessel and not milked on to the floors 

 or into the gutters. The milking shall be done rapidly and quietly, 

 and the cows shall be treated kindly. 



