MILK INSPECTION. 
975 
ORIGINAL ARTICLES. 
MILK INSPECTION. 
By Andrew Hyde, D. V. S., Norwich, Conn. 
Read before the Connecticut Veterinary Medical Association, February, 1902. 
The object of milk inspection is to oversee that the milk 
supplied to people in general is clean, of good quality and pro¬ 
duced by well-fed healthy cows ; to prevent the use of adulter¬ 
ants of any kind, and to guard against the spread of infectious 
and communicable diseases. 
More specifically : It means that after the animal has done 
its part to furnish this essential food, the seperator cannot be 
used to remove the cream, and coloring material added to the 
bluish-white remnant to impart the rich yellow appearance of 
whole milk of good quality without being detected. 
The sale of milk from poor or diseased cows or those kept in 
damp, undrained, ill-ventilated stables, and managed with no 
regard to hygienic principles, will be guarded against. Milk 
produced under such conditions is almost always poor in qual¬ 
ity, infected with myriads of bacteria, and has been known to be 
sold for the genuine article after preservatives have been used 
to keep it sweet. 
The influential customer who is able to make a good remon¬ 
strance to the milkman of the poor quality he is supplied, should 
not receive the rich milk from the top of the can, while his 
neighbor who cannot have his objection so forcibly felt gets the 
thin, dirty liquid from the bottom of the vessel. 
Household employes (cooks), who for various considerations 
think it to their advantage to skim the milk, and add vinegar 
to make good milk sour, possibly turn the trade to a different 
party, will not get on so well in their peculiar practice. 
Milk inspection acts as a safeguard against the spread of in¬ 
fectious and communicable diseases, such as diphtheria, typhoid 
fever, tuberculosis, scarlet fever, infant intestinal diseases, etc. 
That some of these diseases can be produced by contaminated 
