19O9 MILK COMMISSION. 75 



" The Copenhagen Milk Supply Company has never gone in for pasteurization, 

 as it was considered unnecessary, provided the milk came from healthy cows, and 

 was carefully handled throughout." 



While, in the main, all these Copenhagen companies have the same inspection 

 and supervision of the cows, and adopt the same methods of bottling and of care- 

 fully cleansing utensils, there are two things in connection with the Copenhagen 

 Milk Supply Company that should be noted. The first is the filtration of the 

 milk. After being delivered to the city receiving station, the following process of 

 filtration is adopted: 



" The milk is then passed through a filter with three wire gauze sieves, be- 

 tween two of which is 1 a layer of cotton wool. After this, it is again passed 

 through a gravel filter. This consists of two receptacles connected by a pipe, and 

 one at a slightly higher level than the other. The lower receptacle contains layers 

 of fine gravel, separated by perforated zinc plates, in addition to several layers of 

 muslin. The milk poured into the receptacle at the higher level gradually rises 

 through the gravel filter by upward filtration and is conveyed away to the bot- 

 tling room. The amount of sediment which is removed from apparently clean and 

 well-handled milk is rather surprising. The gravel is 1 taken out daily and boiled in 

 a solution of water and soda, and then thoroughly sterilized by steam. When the 

 gravel is properly dry the dust collected during filtration is removed by fanners, 

 and the gravel is ready again for further use/' 



Mr. Busck, the manager of this company, makes a specialty of milk for 

 infants. In addition to providing separate milking premises and the taking of 

 extra care in the brushing of the cows, a pail of peculiar construction is used. 

 Mr. Porter describes it as follows: 



" In the milking room the milkmaid, in a clean white dress, first wipes the 

 cow's udder with a damp cloth. She then washes her hands prior to milking, and 

 milks the first few jets from each teat into a separate pail. The remainder is then 

 milked into a Busck pail, in the bottom of which is a pear-shaped copper receptacle 

 projecting into the can. This receptacle is 1 previously filled from below with a 

 mixture of one part salt and three parts snow or ice, the idea being that, as milk- 

 ing is proceeding, each jet of milk, as it strikes this cold projecting ball, will be 

 deprived of its animal heat, and micro-organisms, which may have got into the 

 milk during milking, will have less favorable conditions for developing than if the 

 milk were allowed to retain its animal heat. This milk is not passed through the 

 gravel filter, but instead is put through the special cotton-wool filter again, pre- 

 vious to being bottled/' 



THE AYLESBURY DAIRY COMPANY OF LONDON, ENGLAND. 



"The Aylesbury Dairy Company of London, England, has a world-wide repu- 

 tation for the thoroughly satisfactory and successful manner in which it handles 

 and supplies milk to a large portion of the City of London. Its headquarters are 

 at 31 St. Petersburgh Place, Bayswater, W., London, with branch offices in fourteen 

 other sections of the metropolitan city. In August last, I visited the plant and was 

 given an opportunity of seeing it thoroughly in all its operations. The Managing 

 Director, Mr. J. A. Hattersley, gave free access to all the books, and records of the 

 company and allowed me to have a thorough inspection of all the reports. The 

 visitor who is given such an opportunity and from whom nothing is hidden or with- 

 held, feels that the business is carried on in a straight and commendable manner. 



