MILK AND CREAM CONTESTS. 23 
chemical composition in milk it is necessary to mix the entire milk 
from one or more cows. 
ACIDITY. 
The presence of acid-forming bacteria in milk in large nmnbers is 
usually responsible for a high acidity. It may be that there are other 
factors which play an important part in the acidity of milk, but at the 
present time they are not well understood. To keep down the acidity 
of milk caused by acid-forming bacteria it is necessary to keep the 
bacterial count as low as possible by following the precautionary 
measures previously mentioned. To check the growth of bacteria 
the milk should be thoroughly iced from the time of milking until it 
is scored. 
BOTTLE AND CAP. 
It is best to select bottles which are made of clear glass and which 
are free from flaws and other imperfections. The bottles should be 
filled up to the cap seat with the milk or cream. The cap should fit 
the mouth of the bottle tight enough to prevent leakage but not so 
tight that it wiU have to be jammed in order to force it into place. 
When it is in 'place melted paraffin may be poured on it, taking care 
to fin the depression in which the cap rests. The bottle top may be 
protected by waterproof material, such as oiled or paraffined paper, 
tin or tin-foil caps, etc. The most common cut against the appear- 
ance of the bottle and cap has been made because either the bottles 
have not been filled or because the cap and the mouth of the bottle 
were not properly protected. The protection of the mouth of the 
bottle is important not only from the standpoint of appearance but 
because iced cases of bottles are piled one above the other and often 
the dirty water resulting from the mixture of dust and melted ice 
trickles down upon the bottles. 
