I5O PROTECTION OF THE CONSUMER. 



Storing. Special attention is given to the method and 

 locality in which milk shall be stored. It is not allowed to 

 be kept in a damp room, in a dwelling room of any house, 

 in a sleeping room, nor is the milk allowed to be placed in a 

 room where there is any form of sickness. 



The Milk-producing Animals. So far as possible the milk 

 inspector endeavors to prevent the use of milk from animals 

 suffering from diseases. A long list of animal diseases is 

 commonly given in the rules for milk inspection, and the milk 

 from animals suffering from any of these diseases is not 

 allowed to be sold in the public milk supply. 



Health of Attendants. A special attempt is made to pre- 

 vent the distribution of contagious diseases from the attend- 

 ants or those who handle the milk. In some localities a noti- 

 fication to the authorities is required for all cases of con- 

 tagious diseases occurring among those employed in the dairy 

 or in distributing milk. After the notification of such sick- 

 ness the authorities themselves are supposed to look into the 

 case and to determine whether it is of a character which will 

 make it necessary to exclude the milk from the public milk 

 supply, or whether the conditions are such that there is no 

 need for such exclusion. 



Adulterations. The presence of any form of adulterants 

 in milk is commonly forbidden, and the public authorities 

 have various means for recognizing these adulterants. Some- 

 times even the amount of dirt present in the milk is included 

 among the adulterants, and milk is not allowed to contain 

 more than a certain quantity of such dirt. At the present 

 time, however, in no place is an attempt made to regulate the 

 number of bacteria which may be present in the milk when 

 it is distributed. This has been a practical impossibility. It 

 has been tentatively suggested that the number may possibly 

 be limited, and then the milk supply forced to come up to the 

 requirements. As has already been pointed out, for certified 

 milk or for certain special dairies, such a bacteriological 



