Evening star., 1916-03-12

ment in the distribution and making it
ready for distribution.
Steps which are taken to insure the
cleanliness and purity of the milk sup
ply In the model dairy might seem al
public Is ready to go to extremes in
order to obtain the best possible prod
uct may be seen in the continuing
which the milk is exposed in the bot
thing room, after pasteurization, is
washed. 1t is drawn from a point well
above the building and forced through
washed and particles Of foreign matter,
such as lint, ashes and dust. are re-
moved. This is but one of many proc
esses employed to insure the cleanest
are the two powerful agents employed.
and any microscopic life which sur
vives-well, it has a right to live; that's
all.
farmer. is carefully instructed as to
what Is desired and what is expected
of him. Then. before any milk con-
tainer in which the product is delivered
Turkish BATH BY means of an auto
matte washer it Is scrubbed inside and
out, also the lid. When the operation
is completed no greasy sides are to be
found, nothing but thoroughly dry,
clean metal interior.
Nor is the housewives s washing of the
bottle sufficient to satisfy the modern
dairyman. Cleanliness first" demands
a multiple operation in which the de-
mands Of science again must be met.
Revolving brushes insure a complete
scrubbing for both inside and outside.
In addition to this. the bottle passes
through a number of containers of hot
water Yet this is not enough. Loaded
in small metal trays, which in turn are
loaded on a truck, likewise metal, the
bottles are placed mouth downward in
fhoNr sub TOD
to steam under pressure for a period
believed to be long enough to kill even
the most persistent germ life. From
this point they are sent directly to the
filling room.
When they have been filled they are
placed in metal receptacles which have
likewise been secured and scrubbed.
although the milk could by no chance
be contaminated by them, as the bot
ties are never opened en- route. But
these containers must be clean. 1t Is
part of a great system in which purity
takes first place, and therefore 1t must
be SO.
1t may be added at this point that the
men who have to do with the actual
handling Of the milk are. for a large
part, graduates or certificate holders
from institutions where courses in
scientific dairying are given.
X
Add to all the cleaning processes al
ready enumerated. a laboratory where
specimens of milk may be examined
to determine the amount of germ life
contained and one has reached. 1t would
seem. the paramount of purity. Raw
milk teens with microscopic life This
does not mean that 1t is laden with
disease germs. but rather with bacteria
quickly. OF course, disease germs may
also be in evidence. and 1t is to kill these
germs. II they are present, and as far as
possible to kill the other living organ
isms, that the raw product is pasteur-
lied.
The plate" method is used in deter-
mining the presence or bacteria in
milk certain quantity of the milk
other equal parts Of sterile water Al
ter a complete mixing. a unit of this
Is placed in small glass plate which
has been partly filled with a compost
scopic life. The plate is then placed
in an Incubator"
After q given number of hours at a
given temperature depending upon con-
ditions) the plate is removed. "Specks"
Of different sizes show where COLONIES"
Of bacteria have formed. In addition
to feeding the germ life the compost
ton previously mentioned also holds
the bacteria In one place. being Of
gelatinous nature. and thereby makes
possible an estimate as TO how many
germs were in the first unit. each
colony meaning development from
one individual. and the colonies being
sasy ss yslGis t. the naked Where's
tests are applied to determine what ,
forms Of life are present
There are many other features Of in !