DIVISION OF FOODS AND FFBDING 



MARKET MILK. 



J. B. LINDSEY* and P. H. SMITH. 



CONTENTS. 



Introduction. 



Part I. Character, Composition and Food Value of Milk. 

 Part II. The Common Method of Producing Market Milk. 

 Part III. The Chemical and Bacteriological Composition of Mar- 

 ket Milk. 

 Part IV. Suggestions for the Improvement of Market Milk. 



INTRODUCTION. 



The production of butter in Massachusetts is slowly declining, 

 while the demand for first-class milk and cream for direct consump- 

 tion shows a steady increase. Public opinion is gradually being edu- 

 cated to require that such an important article of food be produced 

 under proper sanitary conditions. Those who have studied the sani- 

 tary milk problem cannot fail to be impressed with the progress made 

 during the past decade. Chemists and bacteriologists have made 

 exhaustive investigations ; rural architects and others have suggested 

 plans and constructed sanitary stables ; manufacturers of dairy sup- 

 plies have devised a great variety of apparatus for the purpose of ap- 

 plying the knowledge which science has brought to light ; and now 



* The undersigned suggested and assisted in planning the investigation, made sugges- 

 tions from time to time, and together with Mr. Smith, prepared this bulletin for publication. 

 The inspection of stables and the collection and analyses of milk samples were carried out 

 by Mr. Smith, to whom lull credit should be given. J. B. Lindsey 



