The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1899-02-06

position of the proteids that are eventually
transformed into highly poisonous derivatives
commonly known as tyrotoxcon. The violent
poisonous effects frequently produced by ice
cream and other articles of food into which
milk enters may be accounted for In this man
Der. IL
STERILIzED MILK.
Much labor and thought have been bestowed
on methods which to all appea RANGES would
insure to both producer and consumer milk
in perfect sanitary condition. Sterilization
at first bush seemed to be the acme of per-
lection. By this method milk is brought 20
The boiling point and kept in that condition
for some minutes. But upon c.oser investi-
CATION, however. 1t is found that the milk is
not absolutely sterile or free from life. The
process Of sterilization partially decomposes
and destroys the milk sugar. thereby greatly
lmpairing the taste and also les aening its
nutrltlve value
If a lower temperature than boiling should
be maintained, and the length of time in
creased to which the milk is subjected TO the
heat, there is reason to believe that same of
The objections referred to above would be
overcome.
PASTEURIZED MILK.
Pasteurization of milk, while posse ssing
some commendable features, is not without
its faults. The temperature of the milk i,
held at from l40 to 1856 deg. Fab This
gives 1t the advantage of not having the
cooked taste, nor will there be any decom-
position of the milk sugar. The Objectionable
side presents it:sf in that the temperature
to which the milk is subjc..sd is not sum
Client to prevent the forming Of microbes;
also. the bacilli that will cause the produc
ton OF ptomaine
to kill the spores OF bacteria, and these fivor
able conditions cause the rsod development
of bacteria thus souring the milk and indrc-
ing other lamentations Therefore, there
would seem to be but little advantage gained
in the PasteuriZation over the ordinary meth
DDS of keeping milk.
SANITARY CONDITIONS.
Thus If will be seen from the foregoing
fact1to say nothing OF the theories-mik Is
one OF the most important articles with which
we have to deal at the present time How
important, therefore that 1t should receive
our careful study and consideration. 1t Is
not to be considered simply and solely on
the ground of the enormous daily consump>
ton of the article; but the products butter
and cheese that must come from the same
source An unsanitary lot of milk, or the
milk from one deceased COW. may be the
means Of introducing tuberculosis or typhoid
fever into family. From the same source,
and the same conditions existing, ether
wise elegant batch of butter may be ruined
or lot of splendid cheese go wrong.
So important are these matters to the sue
cessfui operations of dairymen, buttermakers
and cheese makers in some sections that they
have the most rigid sanitary rules, and those
rules must be rigidly adhered to. For i'll
lance, the following circular regarding the
sanitary care of milk issued by dairy COM
pany.
1t should be borne in mind by dairymen
that the cause of evil bacili being found in
milk generally arises in consequence of the
impurities or under unwholsome, uncleanly
surroundings in an impure. close atmos-
Phers, impregneted with manurial and other
dsleterious 0dOrs. Milk the moment OF Its
passing from the COW, is sterile; that is, free
from bateria, but as soon as drawn, 1t in
stantly begins developing into a living mass
of plicro-organisms invisible to the naked
eye. These organisms ccme into being ION
contact with the air. They practically
harmless if the milk is drawn freq from con-
tact with impurities and into clearly atmos-
pheric surroundings; but II the milk leaves
the cow under reverse conditions. Thy be-
come evil 1t is of prime Importance that
cleanliness should prevail in everything.
IN the first place, the
STABLE SHOULD BE CLEAN,
we'll lighted and ventilated. With la little
lime, how easy it is to whitewash the walls
twice year. 1t will add greatly in keeping
the premises nice and sweet Then, too, have
some lime water convenient to sprinkle about
In various places. 1t is cheap and an ex-
cellert disin.ectant. Second, the cows should
be in good healthy condition, and that no
milk drawn from a diseased aeow should be
mixed with the good milk. Third, that all
dairy utensils. vessels, churns,. etc., shall be
thoroughly cleaned before using. 1t seems to
be the prevailing opinion among dairymen,
and others ias we'll, that in the winter season
there need not be the same vigilance and
care respecting the cleansing and care of
dairy utensils. This is a mistaken idea. If
the vessels containing milk not kept scru-
pulcusiy clean at all seasons of the year,
trouble is sure to come. Germs will propa-
gate the milk will become tainted, the but
ter will be eff favor, and host of evils fol-
low in its train.
Milk Is not only susceptible to the above
noted communicating influences, but the doors
surrounding the COW are pr, sent wherever
the milk Is placed and soon become mingled
with the milk. Here the trouble does not al
ways end. The milk may be excellent in
qualify, of fine flavor, normal in SPECIFIC
or per cent, possess the requisite amount
Of t3tal solids or solids not fat and tf.1, by
a little manipulation by mercenary paiees a
portion of the fats may be removed. This
will have the eff ct of increasing the specific
gravity and thus lead one to suspect that
there has been an abstraction OF fats But to
conceal this fraud. fearing exposure wh ell
have been water added sufficient to bring
back the whole amount to It's normal specihc
gravity. The only remedy now left is to de-
termina the amounts of fats and solids not
fat and thus prove that sophystication has
actually taken place.
MILK ADULTERATION.
So large had grown this evil OF milk adul-
iteration that but few states or cities are now
without laws which inure to the protection of
the unsuspectng dealer or consumer. After
a thorough investigation of the situation in
our state and the examination and analysis
of samples of milk from every section of the
state a standard was determined upon and
fixed follows:
Per Cent.
Water ACKNOWLEDGEMENTS. ..S7 co
j.
Total SOLIDS. 10 w
An experience covering a period of nearly
fourteen years would in way seem to
justify the state dairy and food commission
in receding from the position taken with ref
erence to the standard made at the time for
commercial milk. Many tests daily made show
an average of nearly per cent of fats than
$50 per cent. The absence of water added
and preservatives is also noticed.
AS cream has the same constituent parts as
milk except a larger proportion of fats it is
susceptible to the same influence and like
adulteration. Cream that is produced by the
gravity system varies considerably in its fat
content. Most commercial cream at the present
ture of butter at creameries is now known as
separator cream. 1t is no longer necessary to
have a difference of from 25 to 125 per cent
! in value from each other. Therefore, our
dairy and food commission have established q
standard of 20 per cent of fats for commerc. al
cream. AS the milk sold in our market will
average nearly per cent fats, the standard
fixed fer cream is deemed none too high.
| The personnel of the Minnesota state
| grain and food commission since its