REPORT OF STATE DAIRY INSPECTOR. 37 



just large enough to receive it. Place the pail on the stove or 

 over some other heating apparatus and heat it until the tem- 

 perature of the milk is not less than 145° nor more than 150° F. 

 As soon as this temperature is reached, remove the pail from 

 the stove and take the thermometer from the bottle of milk 

 and at once replace for punctured cap with a new one. If extra 

 caps are not available an inverted cup or waterglass will do. 



Place the thermometer in the water surrounding the bottles 

 and reduce the temperature to 150° F. Cover the bottles with 

 a heavy towel and leave them in the bath for not less than 

 twenty, nor more than thirty, minutes. Then cool the bottles 

 gradually by running cold water into the bath and when the 

 temperature has been considerably reduced, cool the bottles 

 quickly to as low a temperature as possible. 



After pasteurization has been accomplished by this method 

 the milk should be held at as low a temperature as possible 

 until used. This process will render suspicious milk safe and 

 will retard the souring. It should be understood, however, 

 that milk heated to 150° F. is not entirely free from bacteria, 

 but those causing the ordinary diseases transmitted by milk are 

 killed at this temperature. Milk heated to a temperature above 

 150° F. receives a cooked and sometimes a burnt odor and 

 taste which is undesirable. 



Recommendations. 



Inasmuch as the standards for all dairy products required 

 by law are recognized and respected, and, inasmuch as the 

 sanitary quality of milk and cream produced in this state is 

 not what it should be, I recommend that more time be given 

 to dairy inspection, at the point of production. Dairy pro- 

 ducts can be inspected as food by the Bureau of Inspection, 

 leaving more time and money for educational work among the 

 producers. 



I wish to thank you for your aid and advice in my endeavors 

 to make this work successful. I also wish to thank the clerical 

 force and other members of the department who have rendered 

 their willing services at all times. 



Respectfully submitted, 



CLIFFORD W. WESCOTT, 



State Dairy Inspector. 



