158 MARKET DAIRYING 



On account of their great absorption properties milk 

 and cream must be kept in covered vessels, especially when 

 placed in the kitchen or cellar or possibly in the refrigera- 

 tor with fruits and vegetables. Aside from absorbing 

 odors when exposed in these places, they will also take 

 up bacteria which will shorten their keeping quality. 



At 45° F. milk may be kept perfectly sweet for twenty- 

 four hours, while at a temperature of 70° it may sour in 

 less than six hours. This emphasizes the importance of 

 cold in preserving milk and cream. 



Pour milk from one vessel to another as little as pos- 

 sible to avoid contamination. The best plan is to keep 

 it in the original bottles. 



Do not add new milk to old milk; neither add warm 

 milk to cold. 



The tops of the bottles should always be washed before 

 removing any milk. They are more or less contaminated 

 with dust during transportation and also become soiled 

 from the hands. 



Always clean the bottles before returning them. 



Finally it is well to remember that the lowest-priced 

 milk is usually also the poorest and dirtiest. Such milk 

 in the end will prove the most expensive. 



