RETAILING MILK AND CREAM 221 



This danger is due to the bottles' passing from one home 

 to another and eventually reaching a home in which there 

 is some cantagious disease. Ir such cases there is always 

 a probability that the bottles may become infected with 

 the disease germs. 



Frequency of Delivering Milk. When milk is cooled 

 to 45 F. or below immediately after milking and is 

 held at this temperature until it reaches the consumer, one 

 delivery a day is sufficient. If it is desirable, however, 

 to make two deliveries a day, these should be made inde- 

 pendent of the milking; that is, the night's milk should 

 be delivered in the morning and the morning's milk in 

 the afternoon. 



In some sections, especially in the south, milk is sold 

 with little or no cooling whatever. Hence, the practice 

 of delivering the morning's milk before breakfast, and 

 the night's milk before supper. This practice requires 

 the first milking to be done shortly after midnight and 

 the second milking shortly after midday, a drudgery 

 wholly unnecessary and easily obviated by thoroughly 

 cooling the milk. 



Delivery Wagons. These should be clean, covered, 

 well painted, and provided with good springs. The name 

 of the dairy should be printed on each side. A neat and at- 

 tractive delivery wagon is essential in building up a good 

 trade. 



STANDARDIZING MILK AND CREAM. 



This is a process by which milk and cream are brought 

 to a definite percentage of fat. Cream producers are 

 called upon to furnish cream of a definite richness, and 

 different grades may be demanded by different buyers. 

 The simplest way to meet such demands is to have the 

 separator deliver cream somewhat richer than the rich- 

 est grade called for and to reduce this to the required 

 richness by adding skim-milk. 



