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been shown in many cases that such a product can be marketed at a price that will more than compensate for the additional cost. Clean, fresh, rich milk is being sold in villages and small cities located in the great butter and cheese producing sections of the country for eight to ten cents per quart. =The duty of the consumer.= The educational campaign that has been carried on by the health departments with reference to farm conditions and methods of handling has been most effective in improving the milk supply. Many cities are now extending this to the consumer, recognizing that as much harm may be done in the home as on the farm. The importance of keeping the milk cold, of not allowing it to stand exposed in open vessels, of thoroughly cleaning the vessel in which it is kept, or the milk bottle before returning it to the milkman are especially emphasized. Moreover, it must be impressed upon the consumer that all of these improvements, not only on the farm where the milk is produced, but in the hands of the distributing companies in the cities, involve much expense, and cannot be carried out, unless the consumer is willing to pay their cost. More objection seems to be raised over an increase in the price of milk than any other food stuff. The consumer therefore needs education along the line of higher prices for milk. Dairy products of all types have increased much in value in recent years, so that at present prices milk, sold directly as milk, is relatively cheaper than in any form, when prevailing prices are compared with those that obtained a decade ago. INDEX. Abnormal fermentations, overcoming of, 108. Abortion, contagious, 75. Acid, amount of formed in milk, 84. Acidity test, 211. Actinomycosis, 75. Aeration of milk, 55. Aerobic bacteria, 13. Air, contamination of milk from, 51. Alcohol test, 213. Alcoholic fermentation, 96. Anaerobic bacteria, 13. Animal, contamination of milk from, 42. Anthrax, 75. Antiseptics, 16, 117. B. Bacillus Bulgaricus, 89, 101. Bacillus lactis acidi, 86. Bacteria, aerobic, 13; anaerobic, 13; culture media for, 20; desirable acid-forming, 86; determining number of, 22; distribution of, 18; effect of cold on, 14; effect of heat on, 15; food of, 12; forms of, 8; manner of growth of, 9; movement of, 11; nature of, 8; parasitic, 11; products of, 17; pure cultures of, 25; rate of growth
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