CHAPTER V. 
MARKET MILK. 
IN GENERAL, any conditions whieh make milk 
of better quality for manufacture, also make it of 
better quality to be consumed as milk. These 
conditions are not only those which have to do with 
the composition of the milk, but any other influences, 
as feed, health, care of the cows, or conditions of 
cleanliness. Several conditions affect the quality of 
milk intended for consumption as such. In the 
first place, it must be of high quality so far as 
the composition is concerned. Sevond, it must be 
secreted from healthy cows, fed ou pure food and 
kept in elean stables. Third, it must he so treated 
that the fat does not readily separate from the other 
solids, and it must not readily undergo fermentation. 
Last of all, it must be clean. 
Cleanliness.—Since cleanliness is equally impor- 
tant, whether the milk is intended for consumption 
or manufacture, it is well to take this up in detail 
first. All vessels used to contain milk should be 
heavily tinned; pails, cans, and the like, that are 
of the kind called ironclad are preferable on ac- 
count of durability. An efficient means of attain- 
ing cleanliness is in avoiding seams in the utensils. 
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