CHAPTER XXXVIII 



KINDS AND CLASSES OF MARKET MILK— METHODS OF 



SELLING 



The great need for a cleaner, more wholesome milk has 

 focused the attention of many physicians, women's clubs, and 

 dairymen to this substance, with the result that attempts are 

 now being made in various ways, not only to produce some 

 milk of vastly superior quality, but also to improve the quality 

 of market milk in general. 



The principal kinds as regards treatment or preparation are 

 briefly described in this chapter. 



" Loose " milk, so-called, is milk peddled about town in 

 large cans from which the quantity desired by the consumer is 

 dipped or drawn as needed. This term is used to distinguish 

 it from bottled milk. Such bulk milk, sometimes called " dipped 

 milk," may be just as clean and wholesome as any other. In 

 smaller cities such is usually the case, but in larger centers the 

 fact that milk can be sold loose somewhat more cheaply than 

 bottled naturally develops a cheap milk industry in some quarter 

 of the city. The inferior grades of milk are more likely to be 

 turned off through this channel and if adulterants are used they 

 are almost certain to be in such districts. 



Bottled milk is sold in bottles (Fig. 126). It may be 

 just as unfit as any other, but is more likely to have been pro- 

 duced in a cleaner manner and handled to preserve quality, 

 since no one would willingly bestow attention, labor and the 

 expense of bottling upon low-grade milk. 



Clarified milk is milk which has been purified by having 

 been passed through a centrifugal clarifier. This is a machine 

 very similar to an ordinary cream separator through which 

 milk is run for the purpose of abstracting from it the fine 

 particles of dust which pass through even the good strainer, 

 or any threads or clots of garget or blood, or any other foreign 

 or undesirable matter. They are very effective in cleaning the 



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