184 MILK SURVEY OF THE CITY OF ROCHESTER 



which time is recognized as necessary for effective results. One factory 

 held the milk at the highest temperature for only 20 minutes, which is 

 too short a time. 



In the cooling of milk the report shows that in the pasteurizing 

 plants, 9 were cooling to 40 degrees and below, while 13 were cooling to 

 temperatures between 40 and 50 degrees. It is recognized for efficient 

 pasteurization and the protection of the milk after pasteurization, that 

 it should be cooled as the last step in the process, to temperatures below 

 40 degrees. Five of the pasteurizing plants were not provided with tem- 

 perature controllers. All of them were prbvided with temperature 

 recorders. 



In milk plants handling raw milk, temperatures to which milk was 

 cooled were also taken. The report shows that in 62 of these the milk 

 was cooled to 40 degrees or below, which is satisfactory, while in 37 the 

 milk was cooled to temperatures of from 40 to 50 degrees. In 98 fac- 

 tories raw milk was handled in cold storage rooms at temperatures below 

 40 degrees, while in 33 factories the raw milk received was held in cold 

 storage in temperatures of between 40 and 50 degrees. 



One hundred and thirteen factories used machinery for filling bottles. 



In 53 factories the machinery is arranged so that the hands do not 

 touch the bottles during bottlings. 



Temperatures taken of milk during August and September on its 

 arrival in the city by inspectors, were taken from cans on the railroad 

 platforms. Thirty-nine samples in all were tested. Of these, 



7 were 70 degrees and above. 



11 " 65 to 69 degrees. 



12 " 55 to 64 

 6 " 50 to 55 



3 " 45 to 50 " 



In the majority of these samples the temperatures were too high 

 and would stimulate the growth of bacteria. 



Some of the bacterial tests were made by the Health Department 

 during the month that inspections were recorded. 



With the exception of a few of the smaller plants where unsanitary 

 conditions were found, the sanitary inspectors' reports indicate a fairly 

 good condition of the city milk factories. Lack of sterilization and lack 

 of proper cooling, which are always the two main faults in milk sanita- 

 tion, are the most prominent faults to be found with the sanitation of 

 these plants. 



BACTERIAL TESTS OF ROCHESTER MILK SUPPLY 



The sanitary character of the milk itself must always be considered 

 independently of the sanitary condition of the farms and factories. To 



