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            "text": "Filling",
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            "text": "Bottling and capping should be done in a sanitary manner by means of appropriate equipment and operations. This could mean one machine with integral filling and capping or be as simple as hand pouring through a funnel and hand capping."
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            "text": "Hand Filling and Hand Capping",
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            "text": "If you plan to bottle your raw milk using only hand filling and hand capping, the guidelines established in 21 Code of Federal Regulations (CFR), Part 110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food could be applied. This covers such areas of concern as handwashing, protective clothing, employee health, and education and training."
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            "text": "Containers",
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            "text": "Packaging material should protect the product from contamination and should not impart any toxic or harmful substances to the product. The use of metal lids on milk jars may rust and feed pathogen growth, therefore plastic caps or lids may be best."
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            "text": "Can I hot fill after\nmilking?",
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            "text": "Yes. However, you should not do partial fills (i.e., you could not partially fill a container, chill it and then hot fill into that same container). Chill milk from each milking process before blending. Remember that all milk should reach[p9.8.2] Fahrenheit within 2 hours of milking.",
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                    "text": "40^{\\circ}",
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        },
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            "text": "The cap or cover must cover the pouring lip to at least its largest diameter. You may want to consider using a tamper-proof cap. Purchase caps in a sanitary container and store them in clean and dry location until ready for use."
        },
        {
            "id": "p9.10",
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            "text": "Single-service or reusable containers both offer advantages; consider your marketing plan to decide which would be better for your operation."
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        {
            "id": "p9.11",
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            "bbox": {
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            "text": "Remember: If you are reusing returnable containers, proper cleaning and sanitation are your responsibility. Realize that these containers have been out of your control in a variety of storage conditions. Cleaning, sanitizing and thorough inspection of the individual glass containers is in your best interest. Lids should not be reused."
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            "text": "Choose containers and a fill method that meet the standards, work for your operation, and protect your product.",
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        },
        {
            "id": "p9.16",
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            "text": "Raw Milk – A Quick Guide for Producer-Processors",
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        {
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            "text": "Page 11",
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