Score cards are constructed on a percentage basis, different values being assigned to different phases of the subject; equip ment and methods (Fig. 62). If perfect, a Too score would be allowed, but suitable deductions are made for the observed deficiencies. The method permits of the fairest comparison of different dairies and permits the dairyman to understand the deficiencies of his equipment and methods. Where the score cards are devised upon a proper basis, i.e., emphasize the im portant factors in the production of a safe milk and ignore or minimize the trivial features, excellent results will follow. It is physically impossible, however, to secure a sufficient staff of inspectors to insure the freedom of a milk supply from infec tion at all times. Inspection is of value in the investigation of supposed milk born outbreaks and doubtless prevents many, but it is not an absolute safeguard.
6. The Care of Milk in the Home.—Proper care of milk in the home is of fundamental importance when employed in infant feeding, though less so in the case of adults. Its im portance will be brought out later. For the present we will only consider what constitutes proper care. In the main this con sists in maintaining proper conditions of storage, so that the milk is kept chilled until it is entirely consumed. In the homes
of the well-to-do, where refrigerators and a constant supply of ice are available, this is no problem. On the other hand in the homes of the poor where refrigerators are not available, a little ingenuity, together with a regular supply of ice will meet all requirements. A very simple home made milk refrigerator is described in Public Health Bulletin No. 102 of the Public Health Service.
It may also be advisable or necessary to pasteurize milk in the home, either as a routine or as an emergency procedure. Of course doubtful milk can be rendered safe by boiling, though few people find the taste of boiled milk palatable. Home pasteurization should be practised where cows milk is required for infant feeding and where the only milk available is of the inspected or market grades. Since the principles of pasteuriza tion have already been explained it is not necessary to describe their adaption to this purpose, since ingenuity can readily adapt the process to local home facilities. (See circ. 197 Bureau Animal Industry, U. S. Dept of Agriculture).