report the condition of the milk by comparing the cotton with the disks
shown in Fig. 2.

(10) Name some of the ways in which milk is likely to become
contaminated.

(11) What is the safest kind of market milk to buy?

(12) Describe the conditions under which milk of this kind is marketed.

(13) (_a_) What is pasteurized milk? (_b_) What is the purpose of
pasteurization?

(14) How may milk be pasteurized in the home?

(15) (_a_) When should milk be sterilized? (_b_) What changes take place
in the sterilization of milk?

(16) What points should be considered in the purchase of milk?

(17) Why is it necessary to give milk considerable care in the home?

(18) Mention the precautions that should be observed in caring for milk.

(19) (_a_) How is milk affected by cooking? (_b_) Describe the best way
to heat milk.

(20) Give the proportions of flour and liquid required in each of the
three varieties of white sauce.