716 ANNUAL REPORT OF THE Off. £>oc. 



is a well defined demand for an article, that demand is being satis- 

 fied to sonic extent along the lines of certified sanitary dairies and 

 sanitary plants for the Pasteurization of milk. 



SANITARY MILK. 



The producers of certified milk follow the idea that milk that 

 comes from a healthy cow and is handled in a sanitary manner, 

 cannot be improved upon, and that this is true no one can doubt. 

 Briefly, the method followed by the above mentioned producers is 

 as follows: First, the careful selection of a herd of cows, usually 

 grades of the different milk-producing breeds, that will at anytime 

 stand the most rigid examination by competent vegetarians. This 

 herd is housed in a barn so constructed and arranged that the ven- 

 tilation is as nearly perfect as it is possible to make it. The floors, 

 stalls, and feed boxes are all arranged for daily scrubbing and 

 kept immaculately clean — in fact, in one dairy that I have seen, 

 when they have city guests out to inspect the dairy, the table is laid 

 for luncheon on the feeding floor between the two rows of cows. 

 The walls and ceilings of these barns are either whitewashed every 

 month or are so finished as to admit of scrubbing down frequently. 

 In this way such a degree of cleanliness is secured as we like to see 

 in the dining-rooms and kitchens of our homes. The cows are 

 usually stable-fed all the year, being allowed out a short time in 

 fair weather for exercise, and some of the herds are pastured to 

 some extent during the summer. They are brushed and carded 

 daily; their sides and udders are wiped off with a damp cloth just 

 before milking. The milkers are required to dress in perfectly clean 

 white suits, and to wash their hands in an antiseptic solution be- 

 fore milking each cow. The first milk from each teat is drawn into 

 a separate pail and not mixed with the certified milk, in order that 

 the colonies of germs that have grown in the end of the milk duct 

 may not get into the milk sold as certified. The milk is drawn into 

 closed sterilized pails through absorbent cotton, and transported to 

 the dairy house some distance from the barn. There it is imme- 

 diately cooled to at least 45 degrees and filled into sterilized bottles, 

 which are then capped and sealed ready for delivery to the customers 

 at from 12 to 16 cents per quart. Better milk than this there can- 

 not be, and there is a demand in every city of any size for a large 

 quantity of this milk, even at these prices. But the customers must 

 be assured that they are getting what they are paying for, that is, 

 absolutely pure, clean milk of a fair richness. 



COMMERCIAL MILK. 



The great mass of city dwellers, however, cannot or will not pay 

 such prices as this for milk, and yet they demand a milk that shall 

 be pure and clean, of reasonably good quality, free from drugs or 

 preservatives of any kind, and yet keep sweet from 24 to 36 hours 

 after delivery. Fortunately for this class of people, Louis Pasteur, 

 in his researches to help the wine makers of France, opened the way 

 to what is now called the Pasteurization of milk. This process, 

 stripped of all technical terms, simply means the heating of milk to 

 a temperature of from 158 to 160 degrees Fahrenheit, and the subse 

 quent cooling down to 45 degrees or lower. This treatment des- 

 troys the germs which produce lactic acid, which sours the milk, 



