THE MILK CONTRACTOR 253 



some do not and they should be corrected for their carelessness. It 

 should be clearly understood that since the bottling and capping of milk, 

 except when it is pasteurized in the bottle, is done subsequent to pasteur- 

 ization there is opportunity for the milk to be infected by employees after 

 it is pasteurized. Since the use of labor-saving devices reduces the num- 

 ber of employees in the plant it also reduces somewha't the chance of 

 infection from the help. 



Platforms. While the receiving and loading platforms are allowed no 

 points on the score card they are nevertheless important for the efficient 

 and economical management of the plant requires that they be of ample 

 size, well-placed and kept in good order. It is likewise important that the 

 approaches to them be spacious so that the wagons and trucks may come 

 and go without crowding and confusion. The layout of the plants deter- 

 mine the location of the platforms. In some plants a single platform 

 running the full length of the building is used, the empty cans and bottles 

 being left at the end near the receiving vats or elevator and washroom 

 while the delivery wagons are loaded from the cold storage rooms at the 

 other end. In other plants at the rear there is a receiving platform where 

 the milk is brought and where empty cans and bottles are left, while near 

 the cold storage room is a loading platform. 



Inspection of Plant. In inspecting city milk plants all of the milk 

 entering them should be tested as to temperature and cleanliness and it 

 should be sampled for bacteriological and chemical analyses. All appa- 

 ratus, piping, pumps, etc., should be examined to see that everything is 

 clean and in working order. The inspector should see that floors, walls 

 and ceilings are clean ; that in fly time the building is properly screened ; 

 that milk is handled with reasonable rapidity; that it is not unduly ex- 

 posed to the air; that the milk is properly cooled and is stored at a tem- 

 perature not above 45F. ; that attendants are personally clean and healthy 

 and are wearing clean washable clothing; that delivery outfits are clean 

 and that the milk is properly protected during delivery. Only covered 

 delivery wagons should be permitted and all milk should be iced in hot 

 weather. The temperature of the milk should not be allowed to rise 

 above 50F. Bacteria samples should be taken at frequent intervals 

 from milk on the delivery wagons to check up the work of the plant. 

 City milk plants should operate only under a revocable license system. 



The inspection is defective unless a good system of records thereof is 

 kept. Records should include application for permits to operate, copies 

 of all scores and of all analyses made. 



Age of Milk on Arrival at Plant. The age of the milk when it reaches 

 the milk plant varies. In country plants, since there is usually but one 

 delivery a day, the evening milk is about 12 hr. and the morning 1 to 6 

 hr. old. In city plants the age of the milk from the various shipping 

 points is very different, that arriving from a distance or over lines afford- 



