In addition, cows
that are not well fed, comfortably housed, or carefully groomed cannot
be expected to give milk of as good quality as cows that are properly
cared for. Likewise, if the persons who do the milking are not clean,
the milk is subject to contamination from this source.
34. All such unfavorable conditions can be remedied, and must be in the
production of certified milk; but the good accomplished in this
direction will be lost if the milk is carelessly handled after milking.
Therefore, in producing certified milk, only the cleanest water
available is allowed to be used in the dairy. Impure water is a common
source of the contamination of milk in such places. On some farms, the
water supply comes from a well that is too near the barn or that is too
shallow to avoid being made impure by the germs that filter into it from
the barnyard or a cesspool. If vessels in which milk is placed are
washed in such water, it is necessary to sterilize them by boiling or
steaming before milk is put into them, in order to kill the germs that
come from the water. If such a precaution as this is not observed, the
germs will multiply rapidly in the milk and, provided they are
disease-producing, will make the milk extremely dangerous.
Besides observing the precautions mentioned, it is necessary that all
utensils used in a dairy, such as pails for milking, strainers,
containers, etc., be kept scrupulously clean. Likewise, they must be
sterilized by boiling each time they are used, for, while disease germs
may be absent, those which cause the milk to sour are always present and
must be destroyed.
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