FROM THE PRACTICAL VIEWPOINT 



creameries or shipping stations which are located 

 in the country and from which the milk is shipped 

 to the cities. Thus, there is an added opportu- 

 nity for milk infection on account of the insani- 

 tary buildings or from coming in contact with 

 dust-laden air or diseased employees. Once hav- 

 ing gained access to the milk the growth and mul- 

 tiplication of the germs is aided by the powerful 

 agencies of age and heat. If germs which pro- 

 duce disease get into the milk the danger that epi- 

 demics of disease will occur is a serious one. Each 

 point in the handling of milk is therefore an im- 

 portant point, for the chain of milk safety is only 

 as strong as its weakest link. 



Aside from the danger of bacterial contamina- 

 tion there is of course the possibility of actual 

 adulteration being practised within the legal defini- 

 tion of that term. Foreign substances may be 

 added, such as water, coloring matter, preserva- 

 tives, etc., or the cream may be removed. Such 

 adulteration may be accidental or it may be de- 

 liberately practised, with "malice aforethought," 

 with intent to deceive and defraud the final con- 

 sumer, for the purpose of increasing the profits. 

 On account of the sharp competition which ex- 

 5 



