THE PASTEURIZATION OF MILK 



dirt adhering to the inside of them. Even though 

 the dirt may have been sterilized by the steam 

 treatment and be therefore harmless, the custom- 

 er's sense of cleanliness is offended and the dealer 

 may lose his trade. 



A practice which has been adopted by some 

 dealers commends itself to the careful milkman. 

 This is the practice of restirilizing the bottles after 

 they have been inspected and all dirty ones re- 

 moved. Any contamination which may have re- 

 sulted from the handling of the bottles by the 

 workmen will thus be remedied. 



After treatment, washed bottles should be stored 

 either in an inverted position until they are used, 

 or else they should be protected by suitable cov- 

 ers or by placing them in separate rooms where no 

 infection can occur. If a cold-storage room is 

 provided, for the washed bottles, there is a cer- 

 tain advantage. When it is remembered that the 

 mass of glass in a milk bottle nearly equals the 

 mass of the milk contained in it, it can be seen 

 that if the bottle is warm, before it is filled, the 

 temperature of the milk will be raised to a con- 

 siderable extent. When empty bottles are stored 

 at room temperature in the summer, they may 

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