208 MANUAL OF MILK PRODUCTS 



out in practice. Instances are on record where certified milk 

 has been taken on an ocean voyage and net only brought back 

 in good condition but kept sweet until thirty days old. In 

 fact, it is now a common practice for people when crossing the 

 water or taking a long land journey with infants to take several 

 cases of certified milk with them. They are then reasonably 

 sure of having a constant supply of sweet milk for several days. 

 This has been a great convenience and has given comfort to 

 many people. 



"A number of certified-milk dairies in the United States 

 sent exhibits of milk to the Paris Exposition in 1900. The milk 

 kept perfectly sweet for two weeks and in some instances 18 

 days after being bottled and after a summer journey of 3000 

 to 4000 miles. Regular delivery bottles were used, the only 

 extra precaution being to use two paper caps instead of one, and 

 to cover the caps with paraffin so as to exclude the air. Of 

 course the milk was carefully packed in ice for shipment, but 

 this was the only means used for preservation. 



"The milk and cream contests at the National Dairy Show 

 in recent years have demonstrated the remarkable keeping 

 qualities of certified milk. Some of the samples submitted 

 have come to Chicago from as far as the States of Washington 

 and California, and from various parts of Canada. Though 

 these samples have some of them been over a week old when 

 plated, they have showm remarkably low bacterial counts, in 

 some instances the count being less than 1000 a cubic centi- 

 meter. After this milk has been judged it has been kept in 

 cold storage, and some has been consumed over two weeks after 

 its production, when it was found perfectly palatable and 

 apparently unchanged in any way. 



"However, it is not advisable to use old milk even though it 

 may taste sweet. Serious consequences may result due to 

 bacterial growth which cannot be detected in the flavor of the 

 milk." 



