14 QUESTIONS AND ANSWERS 



8. Cans, bottles, and all utensils are sterilized 

 before use. 



9. Milk is bottled to prevent the entrance of air 

 and bacteria. 



10. Milk is cooled to low temperature as soon 

 as drawn, and kept cold to prevent bacterial 

 growth. 



How can bacteria in milk be destroyed? 



1. By heating to a high temperature for a time. 

 Some forms are killed in ten minutes at 140° F., 

 while others require a much higher temperature for 

 a longer period. 



2. By electricity. 



3. By the use of certain poisons which destroy 

 bacterial life. 



What diseases are carried in milk? 



1. Typhoid fever. 



2. Scarlet fever. 



3. Diphtheria. 



4. Tuberculosis. 



5. Intestinal infections, such as the cholera of 

 infants and dysentery in adults. 



How do the germs of disease enter milk? 



1. In dust laden with disease-producing bac- 

 teria. 



2. From the body or clothing of milkers who 

 have had or have been exposed to diseases that 

 are contagious or infectious. 



3. From infected water used in washing or rins- 

 ing cans or utensils. 



