CHAPTER IX 



MILK INSPECTION 



THE duties and tests of the milk inspector are dividad into 

 those performed in and out of the laboratory. Out of the 

 laboratory, the tests are mainly those of the senses. In 

 some cities the collector of milk samples tests the milk 

 for fat and solids by the lactoscope and lactometer (see pp. 197, 

 203), but more accurate tests may be made in the laboratory. A 

 temperature test is, however, required by most enlightened cities, 

 and when the milk is found to have a temperature above 50° F. it 

 is condemned. The inspector, in taking samples of milk for the 

 laboratory, should thoroughly stir the milk. This may be accom- 

 plished by " stirrers," made like the dasher of the old-fashioned 

 dasher churn if the milk is in cans and is to be examined chemically. 

 Milk which is to be examined for bacteria should not be mixed 

 with a stirrer or other contaminating utensil. A special sterile 

 pipette is employed by Boards of Health (see pp. 251-3). A milk 

 bottle may be inverted and well shaken before taking the sample 

 with a sterile pipette or by pouring it from the bottle. Milk in cans 

 may be mixed by pouring it from the original can into a sterile 

 can and back again, or by stirring with a sterile pipette (see p. 253) 

 after shaking. 



The bottles in which the milk is placed for bacterial examina- 



174 



