RELATION OF BACTERIA TO DAIRY PRODUCTS 559 



Handling and delivery of pasteurized milk. 



Milk after pasteurization should be cooled as rapidly as pos- 

 sible to 40 F. and kept at that temperature until delivery. 

 During the warm weather it should be iced on the delivery 

 wagons. From a sanitary standpoint all milk, whether raw or 

 pasteurized, should be delivered as soon as possible in order to 

 get it to the consumer in the best condition. In the best pas- 

 teurized milk there is only a slight bacterial increase when held 

 on ice during the first twenty-four hours, yet in many cases the 

 pasteurization and delivery may be so arranged that the con- 

 sumer may get the milk before any change in the bacterial 

 content has taken place. The cream line is, of course, regarded 

 as an essential feature in market milk since at the present time 

 the public demands it. It is not necessary, however, to hold 

 milk pasteurized one morning until the next in order to get the 

 cream line, for two or three hours' refrigeration is sufficient to 

 get the full amount of cream. The tops of the bottles should 

 be protected from dust, dirt, or other contamination by an 

 overlapping cap, by a paper cover held in place by a rubber 

 band, or by some of the patent secondary caps now on the 

 market. The milk should be marked "pasteurized," with the 

 date and temperature of the process. This information should 

 be printed on the caps for the benefit of the consumer, as it 

 is only right that he should know whether he is using raw or 

 pasteurized milk, and if pasteurized the temperature may be 

 of importance to him. Some persons object to using pasteur- 

 ized milk, especially for infant feeding, while others desire it. 

 It has been the experience of numerous .milk dealers that the 

 labeling of their product has greatly increased their trade. 



In order to prevent all possibility of infection after the milk 

 has been pasteurized, the process is sometimes carried on after 

 bottling. The milk is heated by placing the bottles in a cham- 

 ber where the necessary temperature can be supplied either by 

 means of steam or hot water. The milk is then cooled by the 



