FROM THE PRACTICAL VIEWPOINT 



standpoint of safety and wholesomeness, and will 

 also satisfy commercial demands, should combine 

 the following features: 



1. The Building. The building where the plant V 

 is located should contain ample space and should, 



if possible, be so arranged that the milk will flow 

 by gravity from the point of receipt, or where 

 cans are emptied to the point where it is taken out 

 for delivery or transportation. 



2. Separate Rooms. The various stages in the v 

 process of treating the milk, such as receiving, 

 pasteurizing, cooling, filling containers, storage 

 and of washing the containers, should be carried 

 on in separate, clean, well-lighted and ventilated 

 rooms or compartments. 



3. Protection from Contamination. At all 

 points during the process of handling, the milk 

 should be protected against contamination from 

 contact with unclean apparatus, and from infec- 

 tion by means of dust-laden air. This protection 

 is especially necessary after the holding process 

 is completed. Any infection occurring after this 

 time is not corrected by heating, and may there- 

 fore be a source of danger. 



4. Constant Temperature. The heating appa- 



37 



