6 QUESTIONS AND ANSWERS 



How can bacteria be killed? 



Most bacteria can be killed by heating to a tem- 

 perature of 212 F. Many forms are killed by lower 

 temperature, but spores are not destroyed by boil- 

 ing. 



How can spores be killed? 



By fractional sterilization, i. e., by first heating 

 to boiling point, 212 F., then cooling to 90 F., 

 allowing remaining spores to develop at this latter 

 temperature into bacteria and heating again to 

 212 F. to kill these. This procedure may be re- 

 peated several times. 



How can milk or cream be tested on the receiving 

 platform? 



1. For acidity by the use of an acidimeter. 



2. For odors by sense of smell. 



3. For flavors by sense of taste. 



4. For insoluble dirt by eyesight and by allow- 

 ing samples to stand a few minutes in small glass 

 jars so that the dirt will settle to the bottom. 



5. In cold weather flavors and odors can be de- 

 tected more readily if milk and cream are warmed 

 up by steam. 



6. By the use of fermentation or Wisconsin 

 curd test. 



7. Milk can be tested for adulteration by the 

 use of a lactometer. 



8. Samples can be taken for composite bottles or 

 for daily testing for fat. 



What is the fermentation test? 



Commonly called " Wisconsin curd test." Sam- 



