STANDARDIZING MILK AND CREAM 125 
This danger is due to the bottles’ passing from one home 
to another and eventually reaching a home in which there 
is some cantagious disease. In such cases there is always 
a probability that the bottles may become infected with 
the disease germs. 
Frequency of Delivering Milk: When milk is cooled 
to 45° F. or below immediately after milking and is 
held at this temperature until it reaches the consumer, one 
delivery a day is sufficient. If it is desirable, however, 
to make two deliveries a day, these should be made inde- 
pendent of the milking; that is, the night’s milk should 
be delivered in the morning and the morning’s milk in 
the afternoon. 
In some sections, especially in the south, milk is sold 
with little or no cooling whatever. Hence, the practice 
of delivering the morning’s milk before breakfast, and 
the night’s milk before supper. This practice requires 
the first milking to be done shortly after midnight and 
the second milking shortly after midday, a drudgery 
wholly unnecessary and easily obviated by thoroughly 
cooling the milk. 
Delivery Wagons. ‘These should be clean, covered, 
well painted, and provided with good springs. The name 
of the dairy should be printed on each’side. A neat and at- 
tractive delivery wagon is essential in building up a good 
trade. 
STANDARDIZING MILK AND CREAM. 
This is a process by which milk and cream are brought 
to a definite percentage of fat. Cream producers are 
called upon to furnish cream of a definite richness, and 
different grades may be demanded by different buyers. 
The simplest way to meet such demands is to have the 
separator deliver cream somewhat richer than the rich- 
est grade called for and to reduce this to the required 
richness by adding skim-milk. 
