ELEVENTH ANNUAL YEAR BOOK— PART XI 609 



the contamination depends largely on the condition of the utensils and 

 the air with which the milk comes in contact; the air of even a so-called 

 clean room contains many impurities. The science of bacteriology is rais- 

 ing the standard of cleanliness of utensils. Bacteria which get into the 

 milk from the air or from the vessels multiply rapidly so long as the 

 milk remains warm; that is, at 50° F. or above. At lower temperatures 

 the bacteria either are dormant or increase slowly. Cleanliness and cold 

 are imperative if one would have good milk, although if it is consumed 

 so quickly after production that the bacteria in it do not have time to 

 increase much — say within two or three hours — the importance of cold is 

 lessened. Milk from the grocery store or bakery which is kept in a 

 can, open much of the time, possibly without refrigeration, is dangerous 

 and should be avoided. 



The suggestions given here regarding milk apply also to cream. 



The best way of buying milk is in bottles. Dipping -milk from large 

 cans and pouring it into customers' receptacles on the street, with all 

 the incident exposure to dusty air not always the cleanest, is a bad prac- 

 tice. Drawing milk from the faucet of a retailer's can is almost as bad 

 as dipping, because, although the milk may be exposed to the street air 

 a little less than by the dipping process, it is not kept thoroughly mixed, 

 and some consumers will receive less than their proportion of cream. If 

 situated so that it is impossible to get bottled milk, do not set out over- 

 night an uncovered vessel to collect thousands of bacteria from street 

 dust before milk is put into it. Have the milk delivered personally to 

 some member of the family if possible; if not, set out a bowl covered 

 with a plate, or better still, use a glass preserving jar in which nothing 

 but milk is put. In the latter case use a jar with a glass top, but omit the 

 rubber band. Paper tickets are often more or less soiled; hence if they 

 are used do not put them in the can, bowl, or jar. For the same reason 

 money should not be put in the can. 



Take the milk into the house as soon as possible after delivery, par- 

 ticularly in hot weather. Never allow the sun to shine for any length of 

 time on the milk. Sometimes milk delivered as early as 4 a. m. remains 

 out of doors until 9 or 10 o'clock. This is wrong. If it is inconvenient 

 to receive the milk soon after it is delivered, indicate to the driver a shel- 

 tered place, or provide a covered box in which the milk bottle or can 

 may be left. 



HANDLING AND KEEPING MILK. 



On receiving the milk put it in the refrigerator at once and allow it 

 to remain there when not using from it. Except in cold weather milk 

 cannot be properly kept without ice. Unless the milk bottle is in actual 

 contact with the ice it will be colder at the bottom of the refrigerator than 

 in the ice compartment, as the cold air settles rapidly. 



Keep milk in the original bottle till needed for immediate consumption; 

 do not pour it into a bowl or pitcher for storage. Carefully wipe or rinse 

 the bottle, especially the mouth, before pouring any milk from it, so that 

 dust or dirt which may have gathered thereon or on the cap will not 



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