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Milk.
There has been a very definite improvement in milk vending.
The standard of a milk shop is also steadily improving. The
popular demand for a cream line is producing a simultaneous demand
for efficient pasteurising owing to the lack of cream line as
a result of flash pasteurising. Much of the advantage of a clean
milk supply is lost by the decanting of the milk when delivered
'rom the bottle into unsterilised containers. It is far hotter in the
smaller homes if they would retain the milk in the bottles as delivered,
keeping something over the top to ensure the absence of
flies and dust.
The demand for the cream line produces difficulties, particularly
with infant feeding, as unless the bottle is very well shaken
and can be shaken after each time it is set aside to stand, there is
a very definite deterioration in. the cream content of the later
samples in the bottle.
What so often happens is that the first user in the morning has
a surplus of cream in the milk and that those using the bottle (particularly
quart bottles) get progressively less and less cream as the
bottle empties. From the point of view of general utility, there would
appear to be no doubt that homogenisation would definitely improve
things by giving a milk with practically a standard fat content,
but the trade value of the cream line would probably be the chief
obstruction to getting an homogeneous milk.