CHAPTER VI. 



HOW SHALL THE CONSUMER OF MILK PRODUCTS 

 BE PROTECTED? 



RECOGNIZING the variety of troubles that may arise from 

 the use of milk, the practical question arises as to the best 

 method of protecting the milk consumer from them. The 

 possible methods divide themselves into two distinct classes 

 .which are, however, usually associated together. The first 

 is the protection of the source of the milk, and the second 

 is the treatment of the milk itself in such a way as to destroy 

 any infectious material that may, by chance, be present. 

 The first method must be directed toward the dairy, the 

 dairyman and the milk distributor; the second must be 

 directed toward the milk itself. 



If the milk could be protected at the source from all undue 

 primary contamination, and could be guarded from all sec- 

 ondary contamination with specific disease germs, it .would be 

 a perfectly safe product. It is believed that such a protection 

 is not only possible but practicable, and that the public can be 

 furnished with milk which is obtained under such strict pre- 

 cautions as to be quite reliable and of a character that can be 

 used without hesitation. The recognition of this fact has 

 resulted, in recent years, in a greater or less modification of 

 dairy methods .which we may consider under three heads. 



PROTECTION OF THE SOURCE. 



Sanitary Dairies. The recognition of the value of ex- 

 treme care in dairy matters has led to the establishment, near 

 large cities, of quite a number of institutions where milk is 

 ~ obtained under conditions that are absolutely irreproachable. 



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