1/4 PROTECTION OF THE CONSUMER. 



tains no more bacteria than were in the milk at the time it 

 was taken from the dairy ; an advantage too manifest to need 

 further emphasis. At present, however, experience as to its 

 practical utility is too slight to make it safe to predict its 

 future, but it is certainly a very promising plan. 



OTHER METHODS OF FURNISHING BACTERIA-FREE MILK. 



Condensed Milk, etc. Several methods have been devised 

 of treating the milk in such a way that it can be preserved 

 indefinitely. For this purpose it is necessary to bring the 

 milk to a condition in which the milk bacteria will not grow. 

 One method widely adopted is to condense the milk, which 

 simply means to remove a considerable quantity of its water. 

 The methods of condensing the milk need not concern us, 

 but they consist essentially of evaporating the water of the 

 milk, usually in a vacuum, and thus reducing its bulk. In 

 common condensed milk there is subsequently added to the 

 product a considerable proportion of sugar, the purpose of 

 which is to prevent bacteria growth, for bacteria do not grow 

 in a material which contains great quantities of sugar. The 

 condensed milk of the market, therefore, is made up of the 

 solid material of the milk, together with large quantities of 

 sugar, and though the specimens are not in all cases abso- 

 lutely sterile, they are of such a nature that the bacteria do 

 not grow in the product. 



Other forms of prepared milks, either condensed or not 

 condensed, are prepared without the addition of sugar. In 

 these cases it is necessary to adopt some other means of pre- 

 venting bacteria growth, and the materials thus prepared are 

 usually subjected to a high heat which sterilizes them. The 

 various market products, usually sold in sealed cans, com- 

 monly represent preserved milks, not adulterated with sugar, 

 but preserved by sterilization and showing the peculiar taste 

 of cooked milk. None of the methods of preserving milk 



