49 



THE MILK INSTITUTION, VICTORIA PARK, BERLIN. 



Presenting a letter of introduction from Professor Ostertag 

 we were admitted to this splendid dairy establishment. 



Before we were allowed to inspect the byres and cattle we 

 had to give assurances that we had not been near any cattle 

 affected by foot and mouth disease. Having given these 

 assurances, we were permitted to enter the premises. First 

 we visited the bottling room which is at one end of the byre, 

 separated from it by a glass partition, through which a view 

 of the whole of the ground flat (there being two flats) can be 

 obtained. Usually it is only through this partition visitors 

 are allowed to see the cattle. This is necessary as a pre- 

 caution against intermediatee infection, especially with foot- 

 and-mouth disease, which exists somewhat extensively in 

 Germany. 



The bottles are white glass with porcelain stoppers and 

 rubber washers, fastened by wire. They are washed and 

 brushed in a soda solution. They are then inverted over 

 a pipe with a strong stream of water, after which they 

 are sterilized by heat and are ready for receiving the milk. 

 The milk is strained through three very fine brass wire cloth 

 sieves ; thus freeing it from all extraneous matter. It is then 

 allowed to cool and is bottled, and the stoppers loosely 

 placed, it is then put into the sterilizer which is raised to the 

 temperature of 190 F., it remains here for an hour, when it is 

 cooled to 40 F. and the stoppers put tightly on, it is then 

 labelled and boxed for export. We were informed that it has 

 been sent around the world and brought back as sweet and 

 good as when it was bottled. He attributes his success to 

 heating and cooling. The sterilizer is simply an iron box with 

 a close fitting iron door, fitted inside with shelves which slide 

 to receive the bottles. It is heated by coils of steam pipes. 

 Notwithstanding that other companies and scientific experts 

 consider it unnecessary to keep the milk heated for more 

 than a minute, the manager still continues his original 

 plan of keeping it for an hour on the sterilizer, not wishing 

 to change a system which he has found to be very successful. 



