SEDIMENTS. 17 



bottle on the wagon to satisfy a customer's demand for ' ' bottled 

 milk." Dipping or pouring from delivery cans multiplies the 

 possibilities for the entrance of bacteria. 



Paper bottles used but once would avoid some of the dan- 

 gers attributable to the use of gla.ss bottles (57). They have 

 been before the public for some time, but apparently their dis- 

 advantages outweigh the advantages, for they have not come 

 into general use. 



Milk flavors. Care must be exercised in the production 

 of milk to avoid certain undesirable flavors in the product. 

 Garlic, onion, turnip, when fed before milking, will taint the 

 milk. Experiments have shown that the feeding of anise, 

 fennel and garlic, taints the milk through the excretion of the 

 flavoring substances by the udder (19). Similar considerations 

 point to the necessity of care in the administration of drugs to 

 milch cows, for fear of transmitting the drug to the milk. 

 Backhaus (3) regards the influence of food on the flavor and 

 wholesomeness of milk, through this channel, as unimportant. 

 Warm milk aksorbs odors from stable air more quickly than 

 cold milk. It has been shown that exposure from one-half hour 

 to an hour and a half at 57°-72°F. to the odor of either corn 

 silage, horse manure, oils of cinnamon, wintergreen or pepper- 

 mint, will impart the characteristic odor to milk (52). Fresh 

 urine also imparts an odor, absorbed from the air. Particles 

 of manure by dissolving in the milk impart a flavor. The 

 flavors from silage and alfalfa are not at all offensive, and milk 

 consumers become accustomed to them. The process of aerat- 

 ing milk remedies such defects (39). Aeration is not necessary 

 when milk is drawn under the very best conditions. 



Sediments. The deposit in milk, consisting of mud, feces, 

 hair, etc., all too common in milk as delivered to the cus- 

 tomer, bears witness to the carelessness in milking (35, 36). 

 Straining removes much of the coarse material, but it is fre- 

 quently found necessary to resort to a more effective process. 

 The milk is run through a cream separator for the purpose of 

 removing the foreign matter by the action of centrifugal force. 

 It is effective, so far as dirt, etc., is concerned, but not in the 

 case of the bacteria, which largely remain in the milk (43). 



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