52 Cows are.....all free from clinging | | | manure and dirt. (No. dirty.....) | 4 | ..... | | | | 53 =LONG HAIRS= are.....kept short on belly, | | | flanks, udder and tail | 1 | ..... | | | | 54 =UDDER AND TEATS= of cows are...... | | | thoroughly brushed and wiped with a | | | clean damp cloth before milking | 3 | ..... | | | | 55 =ALL FEED= is.....of good quality and | | | distillery waste or any substance in a state | | | of putrefaction is......fed | 2 | ..... | | | | 56 =MILKING= is.....done with dry hands | 2 | ..... | | | | 57 =FORE MILK= or first few streams from each | | | teat is.....discarded | 2 | ..... | | | | 58 =Clothing= of milkers is.....clean | 1 | ..... | | | | 59 Facilities for washing hands of milkers are | | | ......provided in cow barn or milk | | | house | 2 | ..... | | | | 60 =Milk= is strained at.....and.....in | | | clean atmosphere | 1 | ..... | | | | 61 Milk is.....cooled within two hours after | | | milking to 50 degrees F. 3, to 55 degrees | | | F. 2 to 60 degrees F. 1 | 3 | ..... | | | | 62 Ice is.....used for cooling milk | 1 | ..... | | | | 63 =MILK HOUSE= is.....free from dirt, rubbish | | | and all material not used in the | | | handling and storage of milk | 1 | ..... | | | | 64 =Milk utensils= are.....rinsed with cold | | | water immediately after using and washed | | | clean with hot water and washing solution | 2 | ..... | | | | 65 Utensils are.....sterilized by steam or | | |