IQO CONTROL OF THE MILK SUPPLY 
keeps well. In some forms of condensed milk the sugar is not 
added, but the product is preserved by sterilizing by heat. When 
subsequently diluted with water, condensed milk does not exactly 
replace the fresh article, because of the added sugar in the one 
type and the effect of sterilization in the other. A product known 
as concentrated milk has recently been placed on the market. In 
this case the milk is subjected to a heat of 140°F. till enough water 
is evaporated to bring the milk to about one-fourth of its original 
bulk. It will keep for several days without spoiling, and can be 
much more easily handled than ordinary milk. In still other 
preparations the water is almost wholly removed, producing milk 
powders, several different brands being on the market. They are 
prepared by various means, but in all the water is dried away 
from the milk, leaving a form that can be converted into a powder. 
Since they contain little water they will keep almost indefinitely. 
They have great use for special purposes, but in general are not 
a satisfactory substitute for fresh milk. 
Transportation.—In the transportation of milk to market 
three factors are to be borne in mind: (1) Cleanliness. This 
means that only thoroughly sterilized cans should be used to hold 
the milk, and that they should be completely closed, so as to 
avoid contamination from without. The necessity for a com- 
plete sterilization of the milk cans and subsequent thorough 
drying cannot be exaggerated. A dairyman is frequently blamed 
for poor milk, when the fault actually lies with the transportation 
company that is supposed to furnish sterile cans. (2) Tempera- 
ture. If the milk is to be delivered in a good condition, it must 
be kept cold during transportation. This is accomplished fairly 
well by the ice car. (3) Rapidity. The more quickly milk can 
be delivered to the customer, the better the result. But milk kept 
cold, below 45°F., may be delivered from 24 to 36 hours old and be 
in better condition than milk fresh from the farm, only five or six 
hours old, which has not been properly cooled. For this reason 
it not infrequently happens that milk brought in a milk cart, 
