142 



Milk and Its Products 



These results were abundantly confirmed by a sim- 

 ilar series made by Dean in Canada.* 



The removal of the covers of the cans in the dusty 

 and dirty streets always results in considerable contam- 

 ination of the milk, hence the practice of putting the 

 milk into bottles upon the farm and 

 delivering these bottles intact to the 

 consumer, has rapidly increased since 

 its introduction, some ten years ago, 

 and is now in almost universal use. 

 When the bottles are used, the milk 

 should be put into them as soon as it 

 is drawn, strained and cooled; they 

 should then be sealed and kept in a 

 cool place until ready for delivery. 

 This method of delivery, although 

 it entails a greater expense in outfit 

 and transportation and a considerable 

 loss from breakage, is much to be 

 preferred to the old manner. 



Milk so handled,, and kept at a 

 temperature between 45 and 50 

 F., should be in good condition 

 sixty hours after it is drawn. Its life can be pro- 

 longed by pasteurization, and the liability to trans- 

 mission of diseases through the milk at the same 

 time reduced to a minimum, but whether pasteuriza- 

 tion should be relied upon for these purposes is 

 still somewhat of an open question. In so far as 

 immunity from diseases which may be present in the 



18. "Common 



Sense " milk shipping 

 bottle. 



* Ontario Agricultural College, Bulletin No. 66. 



