THE PASTEURIZATION OF MILK 



perature than is actually employed in the pas- 

 teurization of the milk. For this reason those in- 

 struments whose adjustment is under the control 

 of the inspector alone are desirable. They should 

 be frequently tested. This frequent checking is of 

 advantage to the honest milk dealer as well, since 

 if a recorder by any means shows a temperature 

 lower than it should, there may be trouble with 

 the cream line due to an unsuspected high tem- 

 perature in the pasteurizer. 



Health authorities must be alert in watching the 

 temperature records which are kept on file by the 

 dealer. It is, of course, possible for a dishonest 

 dealer to make false records. These may be made 

 in various ways. Instances have been known 

 where the entire record has been made by hand, 

 an ordinary pen being used. This requires more 

 skill than the average dealer possesses, if he is to 

 deceive the wideawake inspector. It is possible 

 to put a chart upon a recorder dial and leave it so 

 loosely attached that it does not revolve with the 

 clock. Then, when the desired temperature is 

 reached, the chart may be turned by hand and a 

 beautiful even line be drawn upon it. When the 

 first milk from a holder has a temperature lower 

 148 



