3 o THE MARKETING OF WHOLE MILK 



naire brought out the following facts as to the extent of 

 inspection in the various cities: 



TABLE X 



Extent of Inspection in Group of U. S. Cities, 1918 1 



The points which ordinarily come under control are the 

 following: 



1. Chemical standards 



a. Determination of butterfat and of solids not fat. 



b. Detection of watering or of skimming. 



c. Detection of the presence of preservatives or of other 



adulterants. 



2. Temperature. 



3. Bacterial content. 



4. Pasteurization; where required the precise method, time, 



and temperature are often specified. Repasteurization is 

 usually prohibited. 



5. Sanitation; the score card method is most usual, since it 



gives the inspector a guide to follow. 



6. Health of cows as regards : 



a. Tuberculosis. 



b. Other diseases. 



c. Date of freshening. 



7. Health of men engaged in dairies. 



8. Compulsory bottling (prohibition of street dipping). 



1 International Association of Dairy and Milk Inspectors, 1918, p. 128. 



