CHAPTER II. 



Discussion 



The production of clean milk and the delivery of 

 this milk at the creamery in a clean condition, is a prob- 

 lem which a considerable number of milk producers have 

 not yet solved. 



From the very moment the first creamery began to 

 operate, the most difficult problem of the creamerymen 

 has been how to obtain the milk from the dairymen in 

 such a state of cleanliness, that products of high quality 

 can be made from it, and that it may conscientiously be 

 used for the manufacture of such articles that are used 

 for food for adults as well as for infants and invalids, 

 like sterilized, evaporated and condensed milk. 



For this purpose, as stated in the previous chapter, 

 the milk should only contain a small number of bacteria, 

 when delivered at the creamery ; it should be almost in 

 its natural condition, as it was drawn from the cow. 



It should contain no sediment resulting from unhy- 

 gienic handling. The milk must be clean. 



Clean milk. For a good understanding of this work 

 the term clean milk will be used for milk answering to 

 the above description. It must not be confused with 

 Certified and other milk produced under rigid sanitary 

 conditions and destined for immediate consumption in 

 its raw state, and commanding a higher price than milk 

 used for creamery purposes. 



Unclean Milk. This term will be used for milk thai 

 has been produced under unhygienic conditions and con- 

 tains impurities like flies, cowdung, hairs, dandruff, etc., 

 carrying a great number of bacteria of unknown species. 



In every creamery a part of the milk accepted must 

 be considered unclean, even where skillful grading is 

 practised. Milk may have fermented considerably be- 



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