. Milk. Milk. Fig. 102.—Showing how a pail set on the level offers a larger space for dust to enter than one held at an angle. it. The milk is strained by pouring it out of the pail through a section of closely woven wire-cloth soldered into one side of the can. This pail never was popular and is now practically aban- doned. It is not difficult to realize that a great deal of dirt ordinarily drops into the milk during the milking process, since much of it is held by the foam that forms on the surface. As milking pro- gresses the foam becomes darker with dirt particles. The germ content of the
. Milk. Milk. Fig. 102.—Showing how a pail set on the level offers a larger space for dust to enter than one held at an angle. it. The milk is strained by pouring it out of the pail through a section of closely woven wire-cloth soldered into one side of the can. This pail never was popular and is now practically aban- doned. It is not difficult to realize that a great deal of dirt ordinarily drops into the milk during the milking process, since much of it is held by the foam that forms on the surface. As milking pro- gresses the foam becomes darker with dirt particles. The germ content of the foam, however, does not appear to be excessive, according to Harding, Ruehle, Wilson, and Smith, who found in a series of 36 samples that the foam had a germ content of 13,511 bacteria per cubic centimeter, while in the center of the milk there were 14,876 bacteria per cubic centimeter, and in the stirred milk 18,089. These figures suggest that the dirt particles in the foam. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Heinemann, Paul Gustav. Philadelphia and London, W. B. Saunders Company
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Keywords: ., bookauthorheineman, bookcentury1900, bookdecade1910, bookyear1919
