Milk and Its I'rcsrrvation 



rules can be summed up in one: Do not 

 expose milk more than is absolutely neces- 

 sary. Manifestly some exposure will take 

 place; the farmer not only cannot do as the 

 scientist does, but his object is not to pro- 

 duce sterile milk, but a marketable article 

 that will retain its original properties for a 

 limited period of time. In order to do this 

 let him imitate so far as he can the method 

 of the scientist, and the closer he attains 

 this the better will be his product. But even 

 when the milk has been exposed there re- 

 mains a simple and powerful corrective. 

 Keep milk at a low temperature. The secret 

 of milk preservation lies in these two rules: 

 First, expose milk as little as possible; sec- 

 ond, keep milk at a low temperature; and it 

 must be classed as a piece of good fortune 

 that a food product of such value and wide- 

 spread use can be maintained by the obser- 

 vance of so few and so simple precautions. 

 If the producer of milk will conduct his busi- 

 ness with the knowledge and understanding 

 that the cause of the physical and chemical 



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