120 



DAIRY CHEMISTRY 



exposure in unclean streets. Usually a larger price 

 is paid for milk prepared in this way. The sanitary 

 condition or wholesomeness of the milk (see Chap- 

 ter VIII) is of more importance than its fat content. 

 110. Changes in Composition of Milk during Trans- 

 portation. — When milk is transported in cans and 

 removed with a long-handled dipper, it changes but 

 little in composition during transportation, the agita- 

 tion of the can and the dipping being sufficient to pre- 

 vent the separation of cream. This question has been 

 extensively investigated in both this country and 

 Europe. In England, one of the large dairy firms 

 supplying milk to the London market had during 

 the season a number of thousands of samples of 

 milk taken from the wagons at different points on 

 the route to prevent the watering of the milk by 

 the drivers, and it was found that there was but 

 little change in the solid matter of the milk. Dur- 

 ing one season over 11,000 samples were analyzed, 

 with the following results : — 



At the Cornell University Experiment Station simi- 

 lar results were obtained, also at the Canadian Experi- 



