54. The milk as soon as drawn should be removed to the milk house and immediately strained and cooled to the proper temperature.
55. All milk must be cooled to a temperature below 50 degrees F., within two hours after being drawn, and kept thereafter below that until delivered to the creamery.
56. The milk should be strained into cans which are standing in ice water which reaches the neck of the can. The more rapidly the milk is cooled, the safer it is, and longer it will keep sweet. Ice should be used in cooling milk, as very few springs are cold enough for the purpose.
57. If aerators are used, they should stand where the air is free from dust or odors, and on no account should they be used in the stable or out of doors.
58. Milk strainers should be kept clean; scalded a second time just before using, and if cloth strainers are used, several of them should be provided, in order that they may be frequently changed during the straining of the milk.
59. The use of any preservative or coloring matter is adulteration, and its use by a producer or shipper will be a sufficient cause for the exclusion of his product from the City of New York.
Water Supply.
60. The water supply used in the dairy and for washing utensils should be absolutely free from any contamination, sufficiently abundant for all purposes, and easy to access.
61. This supply should be protected against flood or surface drainage.