172 MANUAL OF MILK PRODUCTS 



producing farms and transport the milk in bottles, which in 

 hot weather are carried packed in cracked ice. This system 

 has many advantages over the use of cans, but is more expen- 

 sive. At the present time great quantities of milk are bottled 

 by the dealers in their city plants. 



" The best conducted milk companies draw their supply regu- 

 larly from the same dairies, and have contracts with the farmers 

 requiring the milk to be produced by healthy cows, strained 

 and cooled immediately, and sent to the city when fresh." 

 (Farmers' Bui. 42.) 

 Treatment in the city. 



On its arrival in the city, the milk and cream are taken to 

 the city plant where its subsequent handling depends on its 

 previous treatment. If it has been bottled at the country re- 

 ceiving plant, it may be placed immediately on the delivery 

 wagons or put in cold storage until the wagons are ready to 

 start. Milk which has been shipped in cans may be used for 

 the wholesale trade or it may be bottled for retail delivery. 

 In either case, it is held in cold storage until time of delivery. 

 In the case of the general supply which is shipped in cans, it is 

 strained and placed in large tanks, where it is thoroughly mixed 

 to insure uniform quality. It may then be put through a clari- 

 fier to remove any dirt and sediment, pasteurized immediately 

 afterwards and placed in cans or bottles as it may be needed for 

 wholesale or retail trade. Most dealers make no effort to sell 

 more than one grade of milk so far as chemical composition is 

 concerned, it being simply the average composition of all the 

 milk handled by the dealer. In the case of cream several grades 

 may be sold ranging from about 15 per cent to 40 per cent or 

 more of butter-fat, depending on the requirements of the trade. 



PASTEURIZATION OF MILK AND CREAM (U. S. Bui. 342) 



The term "pasteurization," as applied to milk, should mean 

 a process of heating to 145 F. and holding at that temperature 



