104 CANADIAN DAIRYING. 



stables, cattle, waggons, cans, milk, etc., properly in- 

 spected by a competent person. Where this is done 

 at all, it is usually placed in the hands of a health 

 officer, who often knows little or nothing about the 

 requirements of such work. To place such important 

 work in the hands of an unqualified person is a grave 

 mistake. 



It would also be advisable to have milk dealers 

 guarantee the purity and quality of the milk sold. In 

 all large cities a municipal laboratory for the analyz- 

 ing of foods would be a great protection to the people, 

 and would soon pay for itself in the improved quality 

 of the foods offered for sale. Most of the American 

 States have a dairy and food commissioner, whose 

 ' duty it is to analyze foods ; but the work is altogether 

 too great for one small laboratory. 



To add to the keeping quality of milk and to lessen 

 the danger of souring in hot weather, the milk should 

 be heated to 140 or 160 degrees, and afterwards cooled 

 to below 50 degrees. This will cause the milk to 

 remain sweet from twenty-four to forty-eight hours 

 longer than milk not heated. The higher temperature 

 adds to the keeping quality, but tends to prevent the 

 cream rising, and possibly renders the milk slightly 

 less digestible. There is also danger of a " cooked " 

 flavor on the milk heated to 1 60 degrees. 



Filtering the milk through cotton . batting appar- 

 ently does not produce milk of any better keeping 

 quality, nor does clarifying (running milk through a 

 centrifuge) and afterwards mixing the cream and 

 skim-milk add to the flavor and keeping quality of the 



