114 MARKET DAIRYING 
sufficient length of time, its whipping property is suffi- 
ciently restored to make the use of viscogen unneces- 
sary. 
PASTEURIZING MILK IN BOTTLES. 
While the “held” process of pasteurization has been a 
big step in advance of the “flash” process, it does not 
fulfill all that is desired in ideal pasteurization. With 
both processes there is too much opportunity for rein- 
fection of the milk after it leaves the pasteurizer. The 
milk cooler, pipes, air, bottle caps, bottles and employes 
—all subject milk to possible contamination. To show 
the possible seriousness of such contamination, an in- 
stance is cited by Dr. C. E. North in which 85 cases of 
typhoid fever were traced to milk which had become 
infected through a “typhoid carrier” whose business it 
was to cap the bottles. 
It is evident that the only way to avoid reinfection 
is to pasteurize the milk after it has been bottled and 
capped, and a fairly large number of milk dealers are 
already pasteurizing milk in this way with very satis- 
factory results. 
Bottle Caps: To pastéeurize milk in bottles, water- 
tight caps are necessary. Metallic caps lined with paraf- 
fined paper discs, are now used to a considerable ex- 
tent, not only where milk is pasteurized in bottles but 
for ordinary handling of milk as well. These caps are 
similar to those used on beer bottles and are fastened in 
a similar manner, thus sealing the bottles against en- 
trance of air and water as well as against possible 
tampering with the contents. Special bottles and machin- 
ery for applying the caps are now available everywhere. 
Pasteurizing Apparatus. The practicability of pas- 
