x CONTENTS 



PAGE 



Human Infection Pasteurization at Low Temperatures Destroys Disease 

 Germs Advent of the Holder Process Success of Child Welfare Stations 

 Pasteurizing Machines Holders Holders of the Continuous Type Re- 

 generative Pasteurizers Bottling Milk Hot Difficulties Encountered in 

 Pasteurization Importance of Temperature Control Actual Pasteuriza- 

 tion Efficiency of Pasteurization Method of Cooling Inspection of 

 Pasteurizing Plants Sterilization of Milk by Electricity Sterilization 

 of Milk by Ultra-violet Rays Cost of Pasteurization Future of Pasteuri- 

 zation Use of Pasteurization in the United States Cooling Milk 

 Filling the Bottles Bottle Caps Cost of Bottling Milk Bottle Cases- 

 Bottle Caps Milk Bottles Breakage and Misuse of Milk Bottles Paper 

 Bottles Bottle Washing Cost of Bottle Washing Storage and Inspec- 

 tion of Bottles Sterilization of Bottles by Steam Sterilization of Uten- 

 sils, Etc., with Washing Powders Sterilization of Bottles with Bleaching 

 Powder Milk Cans Item of Shrinkage in City Milk Plants Homogenized 

 Milk Milk Beverages Recovery and Use of Casein Care of Milk Plant 

 and Creamery Waste Holding Milk at Low Temperature Refrigeration 

 in the Home Economy in the Use of Steam Retail Delivery of Milk 

 Collection Country Plant Transportation on Railroads City Plant 

 Distribution Family Trade Retail Stores Wholesale Trade Book- 

 keeping Retail Price of Milk. 



CHAPTER VII 



CONTROL OF THE PUBLIC MILK SUPPLY ./ 370 



Early Attempts at Control in Europe Early Attempts at Control in the 

 United States Principles of Modern Milk Control Federal Control of the 

 Milk Supply State Control of the Milk Supply Municipal Control of 

 the Milk Supply Control of the Milk Supply by the Contractor Milk 

 Codes The Grading of Milk The Milk Code Should be Suited to the 

 Community Type of Ordinance Proposed by Whitaker Type of Ordinance 

 Proposed by the New York Milk Committee Standard Rules for the Pro- 

 duction, Handling, and Distribution of Milk Production of Raw Milk 

 Subnormal Milk Production of Cream Production of Pasteurized Milk 

 Milk for Pasteurization Production of Pasteurized Cream Production 

 of Certified Milk Hygiene of the Dairy Transportation Veterinary Super- 

 vision of the Herd Bacteriological Standards Chemical Standards and 

 Methods Methods and Regulations for the Medical Examination of 

 Employees. Their Health and Personal Hygiene Enforcement of the 

 Milk Code The Milk Supply of a City a Valuable Asset Personnel of the 

 Milk Inspection Bureau Necessity of Defining the General Policies 

 Adopted Necessity of a General Survey of the Producing Territory Office 

 Records Important Phases of Milk Control Dairy Farm Inspection 

 Inspection of Milk in Transit Milk Plant Inspection Oversight of the De- 

 livery System Sale of Milk in Stores Milk in the Home Laboratory 

 Tests Sediment Test Lactometer Test Chemical Tests Tests for Pre- 

 servatives Biological Tests Determination of the Cellular Content^- 

 Biological Test for Heated Milk The Bacteria Count Methods of Making 

 the Bacterial Count Accuracy of Bacterial Counts Some Factors That 

 Should be Considered in Using the Bacterial Count Significance of Pre- 

 dominance of Acid-forming and of Putrefactive Bacteria Significance of 

 the Streptococci Significance of the B. Coli Significance of the B. welchii 



