1919 J DAIRY FARMING — DAIRYING. 775 



washed in a commercial milk plant are reported. The material for plating was 

 secured by pouring 400 ce. of distilled water into the can. 



In a limited number of cases satisfactory conditions were found when the 

 cans had been inverted over a steam jet for from 30 to 60 seconds. Cans held 

 for 6 minutes in a washing machine, whei'e they were scrubbed, steamed, and 

 then dried in a current of warm air, were in general without musty odor and 

 yielded relatively few bacteria, except when the cans were very rusty or the 

 rinse water was turbid. 



Two simple and inexpensively operated devices for heating water on dairy 

 farms are also described. 



Observations on the pasteurization and subsequent handling of milk in 

 city milk plants, R. S. Smith {Ann. Rpt. Internatl. Assoc. Dairy and Milk 

 Insp., 7 (1918), pp. 96-llJf; abridged in Creamery and Milk Plant Mo., 8 (1919), 

 No. 5, pp. 33-^35). — Several specific instances are reported of faulty practices in 

 city milk plants whereby pasteurized or supposedly pasteurized milk con- 

 tained unduly large numbers of bacteria at the time of marketing. The prac- 

 tices include (1) "pasteurization" at unintentionally low temperature, (2) 

 allowing a rise in temperature after cooling, and (3) use of unsterile coolers, 

 botttUng machines, milk bottles, and bottle caps. The number of bacteria 

 introduced by the various pieces of apparatus were estimated by washing 

 them in measured amounts of water and plating the wash water. In continu- 

 ation of the work of Webster (E. S. R., 41, p. 373), with which the author was 

 connected, results of the bacteriological examination of 236 freshly washed 

 milk cans intended for pasteurized milk are also summarized to show that 

 these likewise are a fruitful source of bacteria. 



Health officials are cautioned not to assume that the mere passage through 

 a pasteurizer of all the milk sold in a city necessarily insures a sanitary supply. 



The sediment test as applied to dairy inspection, W. E. Ward {Ann. Rpt. 

 Internatl. Assoc. Dairy and Milk Insp., 7 {1918), pp. 54-60). — The author cites 

 illustrative data to show a close correlation between an inspector's reports of 

 conditions on a series of dairy farms, and the color of the cotton disks used 

 in sediment tests of milk from these farms made independently at receiving 

 stations and railroad platforms. It is held that systematic sediment tests and 

 temperature determinations of milk at delivery points would enable inspectors 

 to determine what farms need most attention or require reinspection. 



The author also claims that by examining the material collected on the disk 

 with a lens he can judge quite accurately what faulty conditions occur on the 

 farm furnishing the milk. 



Simplified city milk inspection, H. A. Haeding (Ann. Rpt. Internatl. Assoc. 

 Dairy and Milk Insp., 7 {1918), pp. 201-211). — The author would (1) reduce or 

 perhaps abolish farm inspection, (2) require all milk sold to be pasteurized, 

 (3) establish rigorous inspection of pasteurizing plants, and (4) require the 

 market grade and fat percentage to be marked in the bottle cap. Only three 

 market grades are considered necessary, viz, special, table, and cooking milk, 

 the classification (with pasteurization assumed) being based on cleanliness 

 and keeping qualities. Samples collected from the distributors' wagons would 

 be subjected to the Babcock and sediment tests and some simple test of keep- 

 ing quality, such as the acidity and flavors developed after holding for 24 

 hours at 60 or 65° F. More complicated tests, including bacterial counts, are 

 omitted so that the dealer himself can readily determine what grade of milk 

 he is selling. A dealer caught misbranding his milk would lose his license. 



Any proposed additions to these requirements "should be carefully scanned 

 both as to their soundness and as to their results. The price of milk is already 



