19O9 MILK COMMISSION. 15 



It is not within our scope of duty to enter into any detailed description of the 

 equipment of the respective dairies. In the great majority of cases the dairies 

 were equipped with cooling tanks, bottling machines and bottle sterilizing facilities, 

 but it is to be remembered that the test of the efficiency of all these appliances is 

 the eternal vigilance and thoroughness with which they are operated from dav to 

 day. Bottles may be either the best or worst method of handling milk and all pre- 

 vious care and caution has been for naught if the bottles are slovenly or imper- 

 fectly sterilized. The cans are also sterilized in the city before being sent back to 

 the farm. 



In the matter of cleanliness the majority appeared to be making an honest 

 effort to maintain a fair, standard. This was especially true in some of the smaller 

 dairies. There were others, however, both large and small, at which too little at- 

 tention was paid to these matters. At many the basement was found to be utilized 

 for bottle filling, bottle sterilizing and storing. To this in itself little objection can 

 be found provided the room is used for no other purpose. In one place it was 

 noticed a corner was used for coal, another corner for miscellaneous, while, un- 

 sheltered from the dust and dirt, human food was being prepared at the other end. 

 This cannot be too strongly condemned. 



All these matters have been under civic supervision and there were many ob- 

 vious proofs that periodical inspection had a salutary influence on maintaining 

 cleanliness and care. 



COMMERCIAL PASTEURIZATION. 



When we made our visits in August, it was found, as nearly as could be esti- 

 mated, that about forty to fifty per cent, of the milk supply was being "pasteurized" 

 and all by the process known as "commercial pasteurization." One large company 

 was then installing a machine to do pasteurization in accordance with more modern 

 and scientific standards, and we learn another company has also adopted this 

 method, so that there are now at least two firms equipped to supply scientifically 

 pasteurized milk. In August, however, almost all the larger dairies were heating 

 their milk to from 150 to 165 degrees for from 20 to 30 seconds, chilling, and then 

 sending it out labelled "pasteurized." In most places the milk was run over a 

 circular coil, but in at least one instance it was heated in an oblong tank with open 

 top, revealing a number of flies floating around, to the danger of which the dealer 

 was apparently oblivious. Many dealers were asked the question "Why do you 

 pasteurize?" Invariably the answer came, "Well, it keeps the milk from souring 

 so quickly; if we did not pasteurize, much of our milk would go bad." One bright, 

 up-to-date dealer said, "Well, you see the doctors are making such a row about 

 milk now and they say it kills the disease germs." In many cases pasteurization 

 has been carried on for eight or nine years and there is little doubt but that it 

 was inaugurated and maintained to prevent the souring of the milk, for which 

 "commercial pasteurization" was specially fitted, in that it destroyed the lactic 

 acid producing germs which sour the milk. Among the smaller dealers there was 

 a practical unanimity against pasteurization. They said v they had no difficulty 

 in keeping their milk sweet even in hot weather. They declared themselves opposed 

 to pasteurization on the ground that it would discourage cleanliness on the farm. 



