Finally, to prevent any germs that enter milk from
multiplying, even when it is properly cared for, the milk has to be
cooled to a temperature of 45 degrees Fahrenheit or lower immediately
after milking and then bottled in sterilized bottles, sealed, and packed
in ice, within 20 minutes after milking.
35. It is by giving attention to all such matters that certified milk is
possible. Such milk, as will be understood from what has been said, is
neither a cooked milk nor a dirty milk that is processed, but a natural,
raw milk that is clean at all stages of its production and marketing.
Because of this fact, it is the best and cleanest milk to be had and may
be used without hesitation, not only by grown persons in good health,
but for infants and invalids.
The sanitary condition of certified milk and the consequent length of
time it will remain sweet was demonstrated conclusively as far back as
1900 at the Paris Exposition. At this time, two model dairies in the
United States--one located at the University of Illinois and the other
at Briarcliff Manor, Westchester County, New York--delivered to their
booths at the Exposition milk that was bottled under the most sanitary
conditions at their dairies. During its transit across the ocean the
milk was kept at a temperature of 40 to 42 degrees Fahrenheit, and on
its arrival, 2 weeks after leaving the dairies, it was found to be in a
perfectly sweet condition. Similar experiments made at later dates, such
as shipping certified milk from the East to California, serve to bear
out the test made in 1900, and prove what can be done with milk so
produced as to be as free as possible from bacteria or the conditions
that permit their growth.
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