CHAPTER IV 



MILK AND CREAM 



It has been estimated that the total annual produc- 

 tion of milk in the United States is valued at 

 approximately two billion dollars. Of this huge 

 amount 45.7 per cent is consumed as fluid or whole 

 milk. In brief, these figures show the tremendous 

 importance of this one branch of the dairy industry. 



Market milk not only is of importance from the 

 standpoint of its production value, but it has be- 

 come a vital factor in the life and well-being of 

 every community. Boards of Health in a great 

 many localities enforce stringent regulations in re- 

 gard to the source of the milk supply and the 

 pasteurization of the milk. But progressive dairy- 

 men exercise greater care than is even prescribed by 

 the Boards of Health. 



In the last analysis the successful handling of 

 market milk depends upon the' careful regulation of 

 temperature. The growth of bacteria, pasteuriza- 

 tion, storage and the efficient operation of the plant 

 are all influenced by temperature. The dairyman 

 knows that temperature influences these processes, 

 but is that knowledge accurate and is it used to 

 make his business more profitable.'' As one superin- 

 tendent of a large Boston dairy said : " Until I kept 

 a record of temperatures, a careless employee, in the 

 Pasteurizing Department alone, could waste his 

 wages in steam and water several times a day." 



Pre-H eating and Clarifying. 



As the milk is delivered to the dairy at a lower 

 temperature than is required for proper handling 



