FROM THE PRACTICAL VIEWPOINT 



have a temperature of 65 to 70 when the milk 

 goes into them. If milk is cooled by the cooler 

 no lower than 50, it will, by coming in contact 

 with the warm bottle, be warmed to a temperature 

 of from 55 to 60. Bacteria troubles may fol- 

 low, especially if the cases of bottled milk are not 

 immediately iced, or if they are placed in a cold 

 room without ice being placed in contact with the 

 bottles. 



It is a known fact that milk either in cans or 

 bottles will be very slow in cooling if the con- 

 tainers are placed in dry air, even though the tem- 

 perature of the air is considerably below that of 

 the milk. Milk containers, however, which have 

 ice placed upon them, will become cooled in a short 

 time. 



Dealers and others have not realized to what an 

 extent unclean cans and covers may, and in fact 

 do, affect the bacterial content of the milk. Un- 

 til comparatively recently, no effective can wash- 

 ing, sterilizing and drying machines have been 

 placed on the market, and even now comparatively 

 few milk dealers are using them to the extent to 

 which their merit entitles them. It is usually found 

 that in milk-handling plants, both in those where 



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