Xll 



CONTENTS 



Transportation of milk 



Treatment in the city ..... 

 Pasteurization of milk and cream 



Methods of pasteurization .... 



Advantages of low- temperature pasteurization 



Temperatures and methods most suitable for pas 

 teurization 



Handling pasteurized milk 



Cost of pasteurizing milk 

 Converting pounds to quarts and quarts to pound 

 Standardizing milk and cream 

 Delivery in town and city 

 The cost of clean milk . 

 Grading of milk and cream 

 Score cards for city milk plants 

 Score card for milk 

 Score card for cream 

 The care of milk in the home 



Receiving the milk 



Handling and keeping milk 



The refrigerator 



Cleaning empty bottles and utensils 



Contagious disease 

 Pasteurization of milk in the home 



PAGES 



170 

 172 

 172 

 174 

 176 



177 

 179 

 180 

 180 

 181 

 183 

 184 

 185 

 192 

 194 

 197 

 199 

 200 

 200 

 201 

 202 

 202 

 203 



CHAPTER VII 



Certified Milk 206-223 



Obstacles to the profitable production of certified milk 209 



The future of certified milk 211 



Methods and standards for the production and distribu- 

 tion of certified milk . . . . # 212 



Hygiene of the dairy 212 



Transportation 216 



Veterinary supervision of the herd . . . 217 



Bacteriological standards 218 



Chemical standards and methods . . . 219 

 Methods and regulations for the medical examina- 

 tion of employees; their health and per- 

 sonal hygiene 221 



