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A place to milk cows, store milk, and often process milk into butter, cheese, and other dairy products. In size and complexity, it varies from a simple lean-to shed for the family cow to a large mechanized barn where many cows are milked using mechanical milking machines in a setting akin to a factory production line and from which milk is transported in tankers. In all dairies and especially in those that serve many people, the milk can become a vehicle for fecal-oral and other pathogens, so cleanliness, scrupulous hygiene, and freedom from infection of dairy workers are essential. Inspection of dairies and dairy workers is an important function of sanitarians.

Subjects: Cookery, Food, and Drink — Public Health and Epidemiology.

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