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i' 8. The milTc . — All milk from cows sixty days before and ten days after calving 
must be rejected. 
The first few streams from each teat should be discarded, in order to free the milk 
ducts from the milk that has remained in them for some time and in which the bac- 
teria are sure to have multiplied greatly. If any part of the milk is bloody or stringy 
or unnatural in appearance, the whole quantity yielded by that animal must be 
rejected. If any accident occurs in which a pail becomes dirty, or the milk in a pail 
becomes dirty, do not try to remove the dirt by straining, but put aside the pail, and 
do not use the milk for bottling, and use a clean pail. 
Remove the milk of each cow from the stable immediately after it is obtained to a 
clean room and strain through a sterilized strainer of cheesecloth and absorbent cotton. 
The rapid cooling is a matter of great importance. The milk should be cooled to 
45° F. within an hour and not allowed to rise above that as long as it is in the hands of 
producer or dealer. In order to assist in the rapid cooling, the bottles should be cold 
before the milk is put into them. 
Aeration of milk beyond that obtained in milking is unnecessary. 
9. Utensils . — All utensils should be as simple in construction as possible and so 
made that they may be thoroughly sterilized before each using. 
j Coolers, if used, should be sterilized in a closed sterilizer, unless a very high tem- 
perature can be obtained by the steam sent through them. 
Bottling machines should be made entirely of metal with no rubber about them, 
and should be sterilized in the closed sterilizer before each milking, or bottling. 
If cans are used, all should have smoothly soldered joints, with no places to collect 
the dirt. 
Pails should have openings not exceeding 8 inches in diameter, and may be either 
straight pails, or the usual shape with the top protected by a hood. 
Bottles should be of the kind known as “common sense,” and capped with a steri- 
lized paraffined paper disk, and the caps authorized by the commission. 
All dairy utensils, including the bottles, must be thoroughly cleansed and sterilized. 
This can be done by first thoroughly rinsing in warm water, then washing with a brush 
and soap or other alkaline cleansing material and hot water and thoroughly rinsing. 
After this cleansing they should be sterilized by boiling, or in a closed sterilizer with 
, steam, and then kept inverted in a place free from dust. 
10. The dairy . — The room or rooms where the utensils are washed and sterilized and 
milk bottled should be at a distance from the house, so as to lessen the danger of trans- 
mitting through the milk any disease which may occur in the house. 
The bottling room, where the milk is exposed, should be so situated that the doors 
,may be entirely closed during the boiling and not opened to admit the milk nor to 
take out the filled bottles. 
The empty cases should not be allowed to enter the bottling room nor should the 
washing of any utensils be allowed in the room. 
The workers in the dairy should wear white washable suits, including cap, when 
handling the milk. 
Bottles must be capped as soon as possible, after filling, with the sterilized disks. 
These regulations in effect provide that none but healthy cows 
shall be used in the production of “certified’’ milk, that extraneous 
contamination of their product shall be reduced to a minimum, that it 
shall be cooled to 45° F. to prevent bacterial growth, and that it shall 
reach the consumer before noticeable biological or chemical changes 
have occurred therein. For their observance the greatest care and 
intelligence is required, and it is necessary that the dairy be of 
modern sanitary construction. 
