1 42 CLEAN MILK 



The consumer is benefited in the great safety of the sterile 

 containers in place of the often' dirty milk bottle which may have 

 just been used by a patient suffering from some contagious dis- 

 ease. 



From a sanitary point of view the single-service, sterile, paper 

 milk container is immeasurably superior to the (commonly) im- 

 perfectly clean glass bottle, and, from this point of view, its extra 

 expense should not be considered. The advent of the paper con- 

 tainer, while entailing some extra expense to the city bottler of milk, 

 should be of enormous advantage in enabling farmers to ship 

 milk in bottles at lower freight rates (on account of less weight 

 and bulk of paper containers) and without all the expense of ma- 

 chinery and labor now required in washing and sterilizing glass 

 bottles. 



The same care should be exercised in the production of cream 

 as in the case of milk. AVhile 99 per cent, of germs in milk are to 

 be found in the cream which rises naturally on that milk, separated 

 cream contains about one-fourth of the germs in the milk from 

 which it is obtained. But as the cream constitutes only a small part 

 of the original milk — say one-sixth — the actual number of germs 

 in a given amount of separation-cream would be greater than in 

 the same quantity of the milk from which the cream was separated. 



Cream in cities is consumed largely on the table and for mak- 

 ing ice cream and whipped cream. Fatal poisoning has occurred 

 from ice cream made from unclean milk (see p. 38). Babies are 

 chiefly fed nowadays on cream and water. The cream is usually 

 removed from milk at the infant's home, but market cream is often 

 used for this purpose.* 



When cream is used for any of the purposes recited, it is im- 

 perative that the cream should be clean or as free from germs as 

 possible. We have already alluded to the value of clean cream for 

 butter-making. 



The warm milk direct from the cow must be immediately 



* The composition of proteids is altered by separation of cream by centrifugal 

 action. Thus albumoses and peptones from averaging 9.69$ of proteids in fresh, 

 milk are increased to 18 to 38$ in separator cream. Gravity cream is thought 

 better for infant feeding. 



