CHAPTER III 

 THE SANITARY FACTORS 



With a view to indicating the present status of the 

 sanitary control of milk supplies, we may now con- 

 sider briefly each of the means of control. These are 

 directed toward attainment of the general ideal set 

 down at the close of Chapter I. 



The subjects will be treated in the following pages 

 in the order, roughly, of chronological development. 

 There will be seen a gradual evolution in regard to 

 the point of attack. The earliest regulation was di- 

 rected at preventing adulteration; in the next stage the 

 conditions under which it was produced and handled 

 received most attention; recent developments have cen- 

 tered about the sanitary quality of the product as de- 

 termined by laboratory methods and about the specific 

 treatment known as pasteurization. The development 

 has not been, however, clearly defined, and the regula- 

 tions of the present day are a mixture of the ideas of all 

 the stages. The present-day task of sanitation is to 

 assign to each of these ideas its proper weight. 



Early Developments 



We shall not here go into the history of milk regula- 

 tion except as it has a direct bearing upon still surviving 

 traditions. This, however, is by no means a negligible 

 consideration, for in control of milk supplies, as in 



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