CERTIFIED MILK 215 



28. Milk and calving period. — Milk from all cows shall be excluded 

 for a period of 45 days before and 7 days after parturition. 



29. Bloody and stringy milk. — If milk from any cow is bloody and 

 stringy or of unnatural appearance, the milk from that cow shall be 

 rejected and the cow isolated from the herd until the cause of such 

 abnormal appearance has been determined and removed, special at- 

 tention being given in the meantime to the feeding or to possible 

 injuries. If dirt gets into the pail, the milk shall be discarded and the 

 pail washed before it is used. 



30. Make-up of herd. — No cows except those receiving the same 

 supervision and care as the certified herd shall be kept in the same 

 barn or brought in contact with them. 



31. Employees other than milkers. — The requirements for milkers, 

 relative to garments and cleaning of hands, shall apply to all other 

 persons handling the milk, and children unattended by adults shall 

 not be allowed in the dairy nor in the stable during milking. 



32. Straining and strainers. — Promptly after the milk is drawn 

 it shall be removed from the stable to a clean room and then emptied 

 from the milk pail to the can, being strained through strainers made 

 of a double layer of finely meshed cheesecloth or absorbent cotton 

 thoroughly sterilized. Several strainers shall be provided for each 

 milking in order that they may be frequently changed. 



33. Dairy building. — A dairy building shall be provided which 

 shall be located at a distance from the stable and dwelling prescribed 

 by the local commission, and there shall be no hogpen, privy, or 

 manure pile at a higher level or within 300 feet of it. 



34. The dairy building shall be kept clean and shall not be used 

 for purposes other than the handling and storing of milk and milk 

 utensils. It shall be provided with light and ventilation, and the 

 floors shall be graded and water-tight. 



35. The dairy building shall be well lighted and screened and 

 drained through well-trapped pipes. No animals shall be allowed 

 therein. No part of the dairy building shall be used for dwelling or 

 lodging purposes, and the bottling room shall be used for no other 

 purpose than to provide a place for clean milk utensils and for handling 

 the milk. During bottling this room shall be entered only by persons 

 employed therein. The bottling room shall be kept scrupulously 

 clean and free from odors. 



36. Temperature of milk. — Proper cooling to reduce the tempera- 

 ture to 45° F. shall be used, and aerators shall be so situated that they 

 can be protected from flies, dust, and odors. The milk shall be cooled 

 immediately after being milked, and maintained at a temperature 

 between 35° and 45° F. until delivered to the consumer. 



37. Sealing of bottles. — Milk, after being cooled and bottled, shall 

 be immediately sealed in a manner satisfactory to the commission, 



