47. After the housewife has become familiar with the points that she
should know concerning milk, she will be much better equipped to
purchase milk of the right kind for her home. However, there are still
some points for her to observe when she is purchasing milk if she would
supply her family with the best quality of this food.
48. In the first place, she should buy milk from a reliable dealer who
will not object to questioning, and, if possible, she should make an
investigation of the dairy that supplies the milk that she uses. If she
cannot investigate the dairy personally, she should at least endeavor to
obtain information from those who are prepared to give it. If she learns
that the conditions in the dairy that is supplying her with milk are not
what they should be, she should try to obtain milk from some other
source. Of course, she should remember that milk of the best and
cleanest quality is the highest in price, because of the increased cost
of production; but it is usually advisable to pay the higher price,
especially if children are to be fed, because cheap milk is liable to be
unsafe, at least for any purpose that will require it to be served
without cooking. Should the income not allow the best quality of milk to
be used for all purposes, a cheaper grade can be used for cooking, but
it is always economical to purchase the best quality when this food is
to be used as a beverage.
[Illustration: FIG. 5]
49. In the next place, the housewife should purchase milk from a dealer
who delivers cold milk, because, as has been mentioned, bacteria
multiply rapidly in warm milk. She should also try to obtain milk put up
in bottles, for such milk has advantages over milk dipped from a can in
that it does not have the same chance to become dirty and it affords a
greater opportunity to secure accurate measurement. The kind of caps
used on milk bottles should also be observed. Caps that have to be pried
out with a knife or a similar utensil are not nearly so satisfactory as
those shown in Fig. 5 (_a_), which have small tabs _a_ that permit the
cap to be lifted out. In addition to the caps, which serve to keep dirt
out of the milk and permit it to be delivered without being spilled,
some dealers use covers like that shown in (_b_). Such covers are held
in place by a wire and serve further to protect the milk from
contamination.
If milk purchased in bottles is clean, there should be no sediment in
the bottom of the bottle after it has been allowed to stand for some
time. Also, if it is fresh, it will not sour quickly after it is
delivered, so that in case it is properly cared for and sours quickly,
it may be known to be stale milk. However, if it does not sour in the
normal length of time, it should be looked on with suspicion, for, as
has been pointed out, such milk may have added to it a preservative to
prevent souring. The housewife may expect milk that is delivered cold
and is guaranteed to be sanitary and fresh to remain sweet at least 24
hours, provided, of course, it is placed in the refrigerator immediately
upon delivery and kept there until used.
* * * * *
REGULATIONS GOVERNING THE GRADES AND DESIGNATION OF MILK AND CREAM WHICH
MAY BE SOLD IN THE CITY OF NEW YORK
The following classifications apply to milk and cream. The regulations
regarding bacterial content and time of delivery shall not apply to
sour cream.
Grades of Milk or Cream Sold in the City of New York: