1 82 CLEAN MILK 



be recommended. Goler urges the establishment of model dairy- 

 farms by the state in connection with the laboratory substations 

 in the country, the scheme comprising the remodeling of some old. 

 and run-down farm, so that in its upbuilding the farmer could, 

 apply the same measures to his own premises. 



In regard to the transporting of milk on the railroad — railways 

 carrying milk to the large cities of the country now supply refriger- 

 ator cars for milk, with adequate icing facilities to cool milk below 

 50" F., in most cases. When such refrigerating arrangements are 

 not obtainable, milk and cream should be shipped as advised on 

 p. 123. 



Inspection on the cars is Jimited to taking the temperature of 

 milk. At the receiving station in the city there must be daily 

 inspection with reference to the temperature of milk, to the care 

 of cans and bottles of milk while en route, and to the condition 

 of empty bottles and cans which are being returned. The in- 

 spector shall here examine milk by sight, smell and taste (see p. 

 176), and by lactometer and lactoscope (if such be the custom), 

 •and take samples for laboratory examination. According to 

 the writer's views, the only accurate testing which should be done 

 by the collectors of samples is that of temperature taking. Testing 

 for the solids and fat and for adulteration and bacterial content can 

 be done much more accurately at the laboratory. 



During distribution of milk by wagon in the city, inspection is 

 desirable to ascertain that the milk is properly iced in warm weather, 

 that the temperature of the milk is kept below 50 - F., that bottling 

 of milk is not clone on the wagon, and that general cleanliness of 

 utensils and wagon is observed. Samples of milk should be taken 

 from each wagon at least once a month for laboratory examina- 

 tion. 



A sample of milk should be taken from each retail store every 

 month. Milk in the various stages of transportation from cow 

 to consumer becomes more germ-laden through age and handling,. 



