“…Besides the health of the dairy cow, standards have been developed for the housing and milking areas so that they can be maintained in a satisfactory manner. There are requirements for the equipment used to obtain, handle, and store the milk, and for the equipment to be properly cleaned, sanitized, and maintained (Guterbock, Blackmer, and Duffy 1984;Stone, Myhr, and Davie 1983). Grade A milk must be cooled to lOoe or less within two hours after milking to maintain the quality.…”