THE PASTEURIZATION OF MILK 



are doing satisfactory work. It is not necessary to 

 describe the characteristics of each. Those are 

 most desirable which fulfil the following conditions : 



First: The caps used should be stored in sterile 

 containers or tubes before they are inserted in the 

 machine. 



Second: A very small percentage of the bottles 

 should be missed in capping. 



Third: They should be so constructed that they 

 can be readily taken apart for cleaning, and they 

 should have no concealed pockets or spaces where 

 milk is likely to collect and become sour or decom- 

 posed. 



Fourth: They should be strongly constructed in 

 order that they may stand without breakage or dis- 

 arrangement, the rather rough usage to which they 

 are subjected. 



It is very desirable that milk bottles be sealed 

 after they are filled. By sealing is meant that 

 they be so protected that they cannot be opened 

 without the fact being readily detected by the con- 

 sumer. The desirability of this sealing process 

 gets its force from two reasons: 



First: To prevent the drivers or others from 

 opening the bottles and adulterating the milk. 



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