MEDICAL MILK COMMISSIONS AND CERTIFIED MILK. 2? 
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 anything 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 onto the floors or into the gutters. The 
milking shall be done rapidly and quietly, and the cows shall be treated kindly. 
2S. 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 attention 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 daily nor 
in the stable during milking. 
32. Straining and strainers. — Promptly after the milk is drawn it shall be re- 
moved 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 pro- 
vided 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 uten- 
sils 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 temperature 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 immedi- 
ately sealed in a manner satisfactory to the commission, but such seal shall in- 
clude a sterile hood which completely covers the lip of the bottle. 
