Milk and Its Preservation 



receiving can. Short exposure means milk- 

 ing quickly, straining quickly, filling vessels 

 quickly, and covering them immediately. 



The exposure which has resulted can be 

 offset by cooling the milk and maintaining 

 it at a low temperature. A better method 

 than the use of ice for preserving milk has 

 not been devised; it is the natural one to 

 be employed in connection with a food 

 product like milk threatened with bacterial 

 operations; its efficiency is beyond question, 

 and its cheapness seems like a provision of 

 Nature to aid mankind in its food supply. 

 What icing milk accomplishes is the delay- 

 ing of those changes in the milk which would 

 otherwise take place rapidly. When milk is 

 maintained at a temperature of 40 Fah. the 

 bacteria in it do not increase rapidly in num- 

 bers, and are not active in performing those 

 functions which result in changes in milk, 

 such as souring, and in the formation of 

 deleterious products, which are responsible 

 for the so-called milk and ice-cream 

 poisoning. 



