206 



CITY MILK SUPPLY 



that is, the milk became cooler, since the original temperature was higher 

 than that of the car and of the surrounding cans. Likewise the ship- 

 ments showing the minimum initial temperatures had also the minimum 

 final temperatures, but showed the maximum rise in temperature. The 

 cans were closely packed in the car, and the temperature of the car had, 

 in most cases, but little effect upon the temperature of the milk. 



Sharwell followed four cans of milk from Baldwinsville, N. Y., to 

 Newark, N. J., a distance of 340 miles. The milk was produced in four 

 barns three of which had scores of between 65 and 70; they were fairly 

 clean but the cows' udders were not wiped off nor were small-top milk 

 pails used. The fourth barn scored but 55 and was very dirty as was 

 the method of handling the milk. None of the dairies had milk houses 

 nor was the milk cooled. The milk was set alongside the road to be 

 picked up by a truckman who carried it to the creamery. On its arrival 

 there the milk was thrown into a receiving vat, run over a cooler and 

 was caught in its original can which on being filled was put in a concrete 

 tank, containing water and floating ice, to cool. In handling the milk 

 at the creamery no pains were taken to protect it from contamination. 

 The car on which the milk was shipped is iced once in a round trip of 

 680 miles. At the beginning of the journey the car, though there were 

 only 50 Ib. of ice in the bunkers, had a temperature of 50F. because of 

 the coolness of the milk and the chunks of ice put on top of the cans. The 



TABLE 66. INCREASE IN BACTERIAL CONTENT or MILK IN TRANSIT BY RAILROAD 

 FROM BALDWINSVILLE, N. Y., TO NEWARK, N. J. (SHARWELL) 



D. 68,000,000 



