CHAPTER X. 



MILK INSPECTION, 

 (a) Taking of Samples. 



1. Market Milk. The taking of the sample must take place 

 only after the fat of the cream gathered during transportation has 

 been sufficiently distributed through shaking or stirring. Especial 

 attention is required when separation has occurred through 

 freezing. 



2. Stable Samples. The inspector who takes the sample must 

 have his whole attention directed to the production and handling 

 of the milk, as the people suspected of adulteration often display 

 unbelievable slyness in order to deceive the inspector. Particular 

 care should be taken that the mixing tank or vat does not leak, 

 that the milk pails and other vessels do not contain wash water, 

 and that, during the milking, the milk is not adulterated with water 

 from bottles hidden in the clothing of the milkers ; it is important 

 that the milking should be complete. 



If nitrate has been found in a suspected sample, a water test 

 for nitrates should be made from each well at the place of 

 production. 



Only after milking, are inquiries to be made regarding the 

 feeding, keeping, care, and condition of the individual animals, etc. 



The stable samples must be thoroughly mixed. 



3. At least i/ 2 liter should be taken from each market or 

 stable sample, in order to have sufficient material for all 

 examinations. 



4. When the samples have to be carried a long distance to 

 the place of examination, they must be preserved with 0. 1% forma- 

 lin. For chemical examinations 0.1% of potassium bichromate 

 is permissible, which is obtained by the addition of a 1% solution 

 to 100 parts of milk. The addition must always be stated. 



For bacteriological examinations, the preservation of the sam- 

 ple is not permitted, except in cases where a microscopical exam- 

 ination only is desired for the determination of inflammations of 

 the udder or the presence of tuberculosis. 



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